Saratoga Potatoes
Ingredients
Directions
Prepare
Slice the potatoes very thin using a potato cutter.
Soak the slices in cold water for 1 hour, then drain.
Spread the slices on a dry towel and wipe each piece with a soft dry cloth.
Fry and season
Fry a few slices at a time in boiling oil in a deep kettle.
Remove the browned slices with a skimmer and sprinkle a little coarse sea salt over them.
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
- Provide the crisp, starchy body that becomes the chip once fried.
- Oil for frying
- Conducts heat quickly, cooking the slices and driving off moisture to brown them.
The step that matters
Drying the slices before frying. Surface water cools the hot oil and causes splattering and greasy, soft chips. Drying the slices well lets the oil crisp and brown them evenly.
“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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