Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Peel the potatoes and slice them very thin.
Soak the slices in cold water for several hours or overnight.
Drain the potatoes and pat them dry with a cloth.
Fry and season
Heat a kettle full of prepared fat until boiling hot.
Fry a few slices of potato at a time, stirring to prevent sticking.
Fry for about 10 minutes or until tender and crisp.
Sprinkle with salt while hot.
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 starch that fries into crisp, tender chips with a fluffy interior.
- Prepared fat
- Transfers heat evenly to the slices, cooking them quickly and crisping their surfaces.
- Coarse sea salt
- Adds savory seasoning to the crisp surface while the chips are still hot.
The step that matters
Drain and dry the potatoes before frying. Surface water cools the hot fat and causes splattering and steaming, so chips turn soggy instead of crisp. Patting the slices dry lets the fat 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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