Saratoga Chips
Ingredients
Directions
Pare the potatoes and slice them as thin as possible.
Soak the slices in cold water for about 4 hours, changing the water once or twice.
Dry the potatoes on a cloth.
Fry a few slices at a time in hot fat, preferably using a frying basket.
Fry until they are light or golden brown.
Remove from fat, then return to fry again for further browning if needed.
Salt the chips after they are drained and cooled.
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
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