Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Slice the potatoes into wafer‑thin slices.
Soak the slices in 1 quart of salted water for 30 minutes.
Drain and dry the slices with a cloth.
Fry and serve
Fry the slices in boiling lard until they are pale brown, adding only a few at a time.
Remove the chips and place them on a sheet of brown paper to absorb excess grease.
Serve 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
- Provide the starchy base that becomes crisp and golden when fried.
- Boiling lard
- Conducts heat quickly to crisp the slices and carries flavour and browning.
The step that matters
Frying in small batches. Adding only a few slices at a time keeps the lard hot, so the chips fry quickly and crisp rather than soaking up grease and turning soggy.
“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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