Saratoga Chips
Saratoga chips are the precursor to the potato chips that are now an integralfiature on picnic, barbeque, and lunch menus throughout America.
Servings 4 servings
Equipment
Ingredients
- 3 large Yukon Gold potatoes washed and peeled
- 2 cups Lard or vegetable oil for frying
- 1 tsp. Salt
Instructions
- Slice the potatoes with a mandoline or sharp knife into very thin slices (¼ inch thick or thinner). The slicing attachment of a food processor works well too. Place the sliced potatoes in a large bowl of ice water for at least 10 minutes. Drain and pat dry with paper towels.
- Heat 2 cups of lard or vegetable oil in a large cast-iron or saute pan over mediumhigh heat When shimmering, carefully add 5 or 6 slices of potato. Use long tongs to separate and cook on one side until they are a delicate yellow color, about 3-4 minutes. Turn and brown on the other side, another minute or two. (fhe hot lard or oil may splatter, so it's best to do this while wearing a kitchen mitt.)
- Remove the potato slices with tongs or a slotted spoon and drain on a baking sheet or large tray lined ·with paper towels. Sprinkle with salt. Continue with the remaining potatoes. Serve warm or room temperature.
Notes
To take along to a picnic, Mrs. Grace Townsend recommended, "Saratoga chips look nicest carried in fancy papers which can be thrown away."
-DINING ROOM AND KITCHEN (1891).
-DINING ROOM AND KITCHEN (1891).