Saratoga Potatoes

Ingredients

• potatoes
• lard
• coarse sea salt

Directions

1. Slice the potatoes very thin and soak them in ice water for a few hours, changing the water three or four times.

2. Spread the slices on a soft, coarse towel to dry.

3. Heat a frying pan or small deep iron kettle two-thirds full of lard until very hot.

4. Test the lard by dropping in a potato slice; it should puff up and rise to the surface immediately.

5. Carefully pull the slices apart and fry about two dozen at a time, turning them with a fork.

6. Fry for one minute or until golden brown, then remove with a skimmer.

7. Drain on a colander or blotting paper and dust with coarse sea salt while hot.