Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Pare and slice the potatoes very thin.
Soak the potato slices in cold water for a few minutes.
Fry
Heat lard in a frying pan until hot.
Fry the potato slices in batches until golden brown.
Remove the chips with a slotted spoon and drain in a colander.
Sprinkle with coarse sea salt before serving.
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
- Form the crisp chips and provide the starchy base that becomes fluffy inside.
- Lard
- Frying fat that conducts heat quickly and gives the chips a golden, crisp surface.
The step that matters
Soaking the potato slices. Soaking in cold water rinses away surface starch, which helps prevent sticking and uneven browning. Drying the slices well before frying also matters, since leftover water can cause spattering and slow crisping.
“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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