Saratoga Chips
Ingredients
Directions
Prepare
Heat the lard or drippings in a deep pot.
Wash and peel the potatoes.
Boil the potatoes in water for 5 minutes.
Slice the potatoes lengthwise.
Fry and serve
Drop the potato slices into the boiling fat, cooking half at a time for about 10 minutes.
Remove with a skimmer and drain in a colander.
Sprinkle with coarse sea salt and serve immediately.
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
- Provide the starchy body that crisps on the outside while staying tender inside.
- Lard or drippings
- Act as the frying fat that cooks the slices quickly and browns them evenly.
The step that matters
Drop the potato slices into the boiling fat, cooking half at a time. Adding too many slices at once drops the fat temperature, so the chips soak up oil and turn greasy instead of crisp. Cooking in batches keeps the fat hot enough to dehydrate the surface quickly.
“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.
More potato chips recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.