Saratoga Chips
Ingredients
Directions
Prepare the potatoes
Pare and slice the potatoes very thin.
Soak the slices in ice-cold water until the ends curl up.
Dry the potato slices with a towel.
Fry and serve
Heat lard in a pan and fry the potato slices until brown.
Sprinkle a little salt over the chips 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Form the chips themselves, providing starch that crisps and browns when fried.
- Lard
- Frying fat that conducts heat evenly and gives the chips browning and rich flavour.
The step that matters
Drying the potato slices. Surface water must be removed before frying, because water in the hot fat causes spattering and steaming, which slows browning and leaves 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.