A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). They will be crisp and not greasy.
Preserved exactly as written in the original source
Peel good-sized potatoes, and slice them as evenly as possible
Drop them into ice-water
Have a kettle of very hot lard, as for cakes
Put a few at a time into a towel and shake, to dry the moisture out of them
Drop them into the boiling lard
Stir them occasionally
When of a light brown take them out with a skimmer
Sprinkle salt over them while hot
Modern guidance to help you succeed with this vintage recipe
Soaking sliced potatoes in ice-water removes surface starch that would otherwise cause chips to stick together and prevents enzymatic browning. The cold water also lowers the potato's internal temperature, creating a greater temperature differential when they hit the hot fat—this allows the exterior to crisp before the interior overcooks. Drying the potatoes thoroughly before frying prevents dangerous splattering and ensures the lard maintains its high temperature, producing chips that are crispy rather than greasy. The immediate salting while hot allows the seasoning to adhere to the oil-coated surface.
Potatoes can be sliced and soaked in ice-water up to 4 hours ahead; change the water once if soaking longer than 2 hours. Drain and store in fresh ice-water in the refrigerator until ready to fry. Pat completely dry before frying.
Store completely cooled chips in an airtight container at room temperature for up to 2 days. For best texture, refresh in a 300°F oven for 3-5 minutes before serving. Do not refrigerate, as moisture will make them soggy.
AI-generated tips from Chef Cecil's culinary database
Potatoes can be sliced and soaked in ice-water up to 4 hours ahead; change the water once if soaking longer than 2 hours. Drain and store in fresh ice-water in the refrigerator until ready to fry. Pat completely dry before frying.
Store completely cooled chips in an airtight container at room temperature for up to 2 days. For best texture, refresh in a 300°F oven for 3-5 minutes before serving. Do not refrigerate, as moisture will make them soggy.
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