Want great potatoes? (I'm looking at you, George)
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This Chef John guy on Allrecipes has some really good recipes. I've made several.
https://www.allrecipes.com/recipe/255019/special-roasted-potatoes/
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Heh. Thanks.
I made homemade french fries this weekend (paired with some Buona Beef - better than Portillo's).
https://www.allrecipes.com/recipe/278581/air-fryer-french-fries/
1 pound russet potatoes, peeled
2 teaspoons vegetable oil
1 pinch cayenne pepper
½ teaspoon kosher salt-
Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
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Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
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Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
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Preheat an air fryer to 375 degrees F (190 degrees C).
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Stack potatoes in a double layer in the fryer basket.
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Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.
I skipped the cayenne, but added some onion powder and paprika. Also, I didn't peel the potatoes.
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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.
