Democratic Sentinel, Volume 17, Number 18, Rensselaer, Jasper County, 19 May 1893 — Saratoga Chips. [ARTICLE]

Saratoga Chips.

Saratoga chips, or fried potatoes, are prepared in thin, paper-like slices and crisped, but not burned, in hot fat. The secret of preparing them properly lies in cutting them first in the thinnest slices possible, and soaking them for at least six hours in Icewater. This last process draws the starch out of the potato, and is positively necessary to success. The famous Moon, of Saratoga, who originated these “chips,” is said to have soaked them in large vats of ice-water for at least twelve hours. When you are ready to fry them, drain them out of the water and use a cloth to absorb all moisture. Have a large pot of fat—at least three quarts—over the fire, heated very hot. It must be hotter for this purpose than for any other frying done by the cook, unless it be for potato croquettes. Do not attempt to fry more than a piDt of sliced potatoes at once. If more are put in they cool the fat too much to cook them properly. The kettle containing the fat should be rather deep, otherwise it is liable.to boil over when the potatoes are first put in. There is at that time a violent ebullition in the fat, caused by the moisture in the potatoes. The moment this boiling ceases, in about two minutes, lift the kettle on top of the stove, where it is not so hot, and let the potatoes fry for five or six minutes longer. They should be crisp and a yellowish white, but not brown. Drain them out of the fat as soon as they are done, onto brown paper, to absorb all grease. Dredge them with salt, and serve them on a hot platter.—New York Tribune.