Saratoga Chips
Ingredients
Directions
Prepare
Peel and slice the potatoes evenly.
Soak the slices in ice water.
Dry the potato slices in a towel.
Fry and season
Heat lard in a kettle until very hot.
Fry a few slices at a time in the hot lard.
Stir occasionally until they are light brown.
Remove with a skimmer and 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 starchy body that crisps into the chip's texture as moisture escapes.
- Lard
- Conducts heat for rapid frying and adds richness and browning to the surface.
The step that matters
Drying the potato slices before frying. Surface water must be removed, because water in the oil lowers its temperature and causes splattering and greasy, soggy chips instead of crisp ones.
“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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