Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and slice them thinly using a slaw cutter.
Soak the slices in ice water, then remove and dry them thoroughly.
Fry and serve
Heat the lard in a pan until hot.
Fry the potato slices in the hot lard, stirring until they are light brown and crisp.
Quickly remove the chips with a skimmer and sprinkle with coarse sea salt.
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 inside the slices turn crisp on the outside as they fry.
- Hot lard
- Conducts heat quickly and fries the slices, adding richness and browning.
- Coarse sea salt
- Adds savory flavor to the finished chips on contact with the hot surface.
The step that matters
Drying the potato slices before frying. Surface water cools the hot lard and causes splattering and greasy, soggy chips. Thoroughly dried slices let the lard boil off moisture quickly, so the chips crisp instead of steaming.
“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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