Saratoga Chips
Ingredients
Directions
Prepare
Peel the potatoes and slice them thinly using a slaw cutter.
Soak the slices in ice water, then remove and dry them thoroughly.
Fry and season
Heat the lard in a pan until hot.
Fry the potato slices in the hot lard, stirring until they are light brown and crisp.
Quickly remove the chips with a skimmer and sprinkle with coarse sea salt.
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 in the slices turn crisp and golden when fried.
- Hot lard
- Fat that conducts heat quickly, frying the slices evenly and adding richness.
- Coarse sea salt
- Seasons the chips on the surface right after frying, while they are still oily.
The step that matters
Fry the potato slices in the hot lard, stirring until light brown and crisp. Slices that are wet or fried at too low a temperature absorb fat and turn soggy, because surface water must boil off before the starch can crisp. Drying the slices and keeping the lard hot prevents this. Removing them promptly stops further browning.
“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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