Want great potatoes? (I'm looking at you, George)

[Jolly]

I like some of John's stuff. We made this one last week. Recommended:

https://www.allrecipes.com/french-apple-cake-recipe-7963451

[Jolly]

BTW, they're digging sweet potatoes now. Time to get a crate.

[jon-nyc]

Mik - have you tried that first recipe? Where you book then roast? I might try it soon.

[Mik]

I have not, but I plan to. It looks like a good low-fat way to fix delicious potatoes.

[jon-nyc]

It a little surprising they need that much time in the oven given they’re parboiled.

[Mik]

I am too. Seems a long time to cook them.

We have a diabetic friend coming over tonight. Probably braised lamb shanks, looking into lower carb mashes for her. Probably celery root and turnips or parsnips.

[xenon]

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.

[Mik]

Gotta love care in food preparation.

[George K]

@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.

[xenon]

@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.

[xenon]

@Mik said in Want great potatoes? (I'm looking at you, George):

Gotta love care in food preparation.

For sure. The more I cook, the more I realize that it's about quality ingredients + paying attention to the process. There's no secret recipes.

[Mik]

Very true.