Saratoga Potato Chips
Ingredients
Directions
Prepare
Peel and slice the potatoes thinly.
Pat the slices dry with a cloth.
Fry
Heat the lard in a deep pan.
Fry the potato slices in the hot lard, keeping them apart.
Once they are light yellow, remove them with a skimmer and drain on a colander.
Finish and serve
Sprinkle evenly with coarse sea salt.
Serve immediately or keep in a dry place, reheating before serving.
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
- Starch that crisps and browns in hot fat to form the chip's crunchy structure.
- Lard
- Frying fat that transfers heat to the slices and adds richness and flavour.
The step that matters
Patting the slices dry before frying. Surface water turns to steam in hot fat, which can splatter and cool the oil, slowing browning and leaving chips soggy rather than crisp.
“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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