Saratoga Chips
Ingredients
Directions
Prepare
Peel the potatoes and slice them evenly.
Soak the slices in ice water.
Dry the potato slices in a towel.
Fry
Heat a kettle of hot lard.
Fry a few slices at a time in the boiling lard.
Stir occasionally until they are light brown.
Remove with a skimmer and sprinkle with salt while 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
- Starch provides the bulk of the chip, and frying turns its surface crisp and golden.
- Lard
- Hot fat cooks the slices quickly, crisping the outside while keeping the inside tender.
The step that matters
Dry the potato slices thoroughly before frying. Surface water turns to steam in hot fat, which can splatter and lower the fat temperature, making chips greasy and unevenly cooked rather than crisp.
“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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