Saratoga Chips
Ingredients
Directions
Prepare
Slice the potatoes thinly using a vegetable cutter.
Soak the slices in ice water for 10 minutes.
Dry the slices well with a soft towel.
Fry and finish
Heat a kettle of boiling hot lard.
Fry the slices in batches, stirring to keep them separated.
Remove when light brown and place on soft brown paper in a colander.
Dredge with coarse sea salt and keep warm in a low oven.
Continue frying until all slices are cooked.
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
- Their starch crisps and browns during frying, giving the chips a firm, golden texture.
- Lard
- Hot fat cooks the thin slices quickly, drying the surface into a crisp, browned crust.
The step that matters
Fry in small batches. Adding too many slices at once cools the lard, so the chips soak up fat and turn greasy instead of crisp. Stirring keeps slices from sticking together so each one cooks 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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