Saratoga Chips
Ingredients
Directions
Prepare
Cut the potatoes into very thin slices.
Soak the slices in cold water for 30 minutes.
Drain and dry the slices.
Fry and serve
Fry in deep hot fat until crisp.
Drain excess fat, sprinkle with salt, and serve 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
- Starch and water form the crisp, golden body of the chip once fried.
- Frying fat
- Hot fat drives off moisture quickly, crisping the slices and carrying browning flavour.
The step that matters
Drying the slices before frying. Any surface water must be removed first, because water in the hot fat slows crisping and can cause spattering. Dry slices fry crisp rather than soggy or 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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