Saratoga Chips
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the potatoes
Pare and wash the potatoes, removing any black specks.
Slice the potatoes thinly, like wafers, and soak them in very cold water overnight.
In the morning, dry the slices thoroughly with a towel.
Fry and serve
Drop a few slices at a time into a kettle of boiling lard and fry until light golden brown.
Remove the chips with a skimmer and place them on brown paper in a pan.
Sprinkle with a little coarse sea salt and set in a 400°F (200°C) oven for 1 minute to dry.
Serve hot or cold.
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
- Thin slices fry into crisp chips, forming the body of the dish.
- Boiling lard
- Fries the slices quickly, crisping the outside and browning them golden.
The step that matters
Dry the slices thoroughly before frying. Surface water turns to steam in hot fat, which can splatter and slow browning, so the chips may turn out soggy instead of 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.