Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Wash and peel the potatoes.
Cut them into thin slices using a vegetable slicer.
Soak the slices in cold water for two hours, changing the water two or three times.
Drain the potatoes and drop them into boiling water for one to two minutes.
Remove with a skimmer and plunge into cold water.
Dry the slices between towels.
Fry and finish
Fry in deep fat until light brown.
Drain on brown paper and sprinkle with salt.
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
- Starch and water form the crisp, golden chip when fried.
The step that matters
Drying the slices before frying. Surface water cools the hot fat and turns the frying into steaming, so the chips absorb grease and stay soft. Thorough drying lets the oil brown and crisp the surface.
“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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