Saratoga Chips
Ingredients
Directions
Prepare the potatoes
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 boiling 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
- Form the crisp chips, with starch that browns and firms as they fry.
- Lard
- Conducts heat rapidly and fries the slices evenly, giving a crisp, golden surface.
The step that matters
Drying the potato slices before frying. Surface water turns to steam in hot fat, which can splatter and cool the lard. Thoroughly dried slices fry crisp rather than soggy and 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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