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Saratoga Chips

Thinly sliced raw potatoes fried in vegetable lard and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Saratoga Chips

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 8,305 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Saratoga Chips

Ingredients

Directions

Prepare

  1. Pare and slice raw potatoes very thin.

  2. Soak the slices in strong salt water for 2 to 3 hours, then wipe them dry.

Fry and serve

  1. Heat vegetable lard in a pan until hot.

  2. Fry a few potato slices at a time until crisp.

  3. Season with salt and pepper, then lay on a dry cloth for a few minutes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Potato + peppertop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw potatoes
Starch that fries into a crisp, golden structure once the slices lose surface water.
Vegetable lard
Frying fat that carries heat evenly and gives the chips their crisp, rich texture.
Coarse sea salt
Seasons the soaking water and adds flavour to the finished chips.

The step that matters

Frying a few slices at a time in hot lard. Crowding the pan drops the fat temperature, so slices steam and absorb grease instead of crisping. Frying in small batches in properly hot fat keeps the chips crisp and light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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