Saratoga Chips
Ingredients
Directions
Pare and slice the potatoes very thin.
Soak the slices in ice-cold water until the ends curl up.
Dry the potato slices with a towel.
Heat lard in a pan until hot.
Fry the potato slices in the hot lard until brown.
Sprinkle a little coarse sea salt over the chips.
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
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