Want great potatoes? (I'm looking at you, George)
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I like some of John's stuff. We made this one last week. Recommended:
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Potatoes are serious business in my family. We always parboil them first. Letting them air dry is an important step for getting maximum crispness.
You want the edges crumbling when you’re tossing them in oil - but don’t want the potato falling apart.
The more “crumble” you get the thicker the crispy “crusty” will be.
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Potatoes are serious business in my family. We always parboil them first. Letting them air dry is an important step for getting maximum crispness.
You want the edges crumbling when you’re tossing them in oil - but don’t want the potato falling apart.
The more “crumble” you get the thicker the crispy “crusty” will be.
@xenon said in Want great potatoes? (I'm looking at you, George):
Potatoes are serious business in my family. We always parboil them first. Letting them air dry is an important step for getting maximum crispness.
You want the edges crumbling when you’re tossing them in oil - but don’t want the potato falling apart.
The more “crumble” you get the thicker the crispy “crusty” will be.
I've read that adding baking soda to the water you boil the spuds in ads to the crispiness.
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@xenon said in Want great potatoes? (I'm looking at you, George):
Potatoes are serious business in my family. We always parboil them first. Letting them air dry is an important step for getting maximum crispness.
You want the edges crumbling when you’re tossing them in oil - but don’t want the potato falling apart.
The more “crumble” you get the thicker the crispy “crusty” will be.
I've read that adding baking soda to the water you boil the spuds in ads to the crispiness.
@George-K said in Want great potatoes? (I'm looking at you, George):
@xenon said in Want great potatoes? (I'm looking at you, George):
Potatoes are serious business in my family. We always parboil them first. Letting them air dry is an important step for getting maximum crispness.
You want the edges crumbling when you’re tossing them in oil - but don’t want the potato falling apart.
The more “crumble” you get the thicker the crispy “crusty” will be.
I've read that adding baking soda to the water you boil the spuds in ads to the crispiness.
Yep - I've tried that. Though I found it more useful on russet - it encourages the crumbliness before the potato falls apart. I usually do gold potatoes and they hold up pretty well, so I skip the soda.
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