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Fried Potatoes, Saratoga Chips

Thinly sliced potatoes fried in lard and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Potatoes, Saratoga Chips

Ingredients

Directions

Prepare the potatoes

  1. Peel and wash the potatoes.

  2. Slice them finely using a knife or a slicer.

  3. Soak the slices in cold water until ready to fry.

  4. Drain the potato slices.

Fry and serve

  1. Heat lard in a pan and fry the slices until crisp.

  2. Drain on a napkin and season with coarse sea salt.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Potatoes
Thin slices turn crisp and starchy as they fry, forming the chip's body.
Lard
Frying fat that conducts heat evenly and gives the chips their rich flavor and crisp surface.

The step that matters

Soak and drain the potato slices before frying. Soaking washes excess surface starch away so slices fry crisp rather than sticking together. Draining them well matters because leftover water causes hot fat to spatter and slows browning and crisping.

“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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