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
Heat a kettle of boiling lard.
Fry the potato slices in batches, stirring to keep them separated.
Remove the slices when they are light brown.
Continue frying until all slices are cooked.
Drain and season
Place the slices on soft brown paper in a colander.
Dredge the slices with salt.
Keep the slices warm in a low oven.
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
- Ripe new potatoes
- Their starch dehydrates and crisps during frying, forming a light, sturdy chip.
- Boiling lard
- Hot fat transfers heat quickly, cooking the slices fast and giving them a golden colour and savoury flavour.
The step that matters
Dry the slices well before frying. Surface water turns to steam when the slices hit hot fat, causing spattering and lowering the fat's temperature. Dry slices fry crisp rather than soggy and greasy.
“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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