Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and place them in cold salted water.
Remove the potatoes from the water and dry them with a cloth.
Slice the potatoes as thinly as possible.
Fry and serve
Heat lard or cooking oil until hot.
Fry the slices in the hot fat until crisp and brown, working in small batches.
Salt the chips just 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
- Starch and water in the slices turn crisp and golden when fried, forming the chip's structure.
- Lard or cooking oil
- Hot fat conducts heat quickly, cooking the slices and driving off moisture to make them crisp and brown.
- Coarse sea salt
- Seasons the finished chips on the surface, adding flavour and a crunchy contrast.
The step that matters
Drying the potatoes before frying. Surface water on the slices cools hot fat and causes splattering and steaming, which keeps chips soggy. Drying them well lets the fat brown and crisp the surface.
“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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