Saratoga Chips
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the potatoes
Peel the potatoes and slice them evenly.
Soak the slices in ice water.
Dry the potato slices in a towel.
Fry and season
Heat a kettle of hot lard to 400°F (200°C).
Fry a few slices at a time in the boiling lard.
Stir occasionally until they are light brown.
Remove with a skimmer and sprinkle with coarse sea salt while hot.
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
What each ingredient does
- Potatoes
- Starch and water in the slices turn crisp and golden when fried.
- Lard
- Hot fat carries heat into the slices, cooking them quickly and giving a crisp surface.
The step that matters
Drying the potato slices before frying. Surface water boils violently in hot fat and can cause spattering and greasy, soggy chips. Patting the slices dry lets the fat fry them crisply.
“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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