Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2024)

FAQs

Why don't my potatoes get crispy? ›

If you over-crowded the pan so that there isn't enough space for the potatoes to rest on the pan without touching each other, it will prevent the water from evaporating and making the potatoes crispy. You can always try to broil the potatoes for 1-2 minutes to crisp them up at the end of baking if necessary.

Potato cells are packed with starch granules, which swell and burst during cooking. The starch molecules then dissolve and form a gel, which hardens to make the crust. But there is a limit to how thick this will get during one spell in the fryer. This is why chips tend to be fried twice.

If you are a fan of seasoned-style fries, you can get the same sort of result by tossing your potato cubes in seasoned corn starch or flour before roasting. The starch will create a crispy coating on the outside of your potatoes.

This suggests that you really do need some starch to help them stick together. Squeezing the potatoes helped in a number of ways: The potatoes cooked more evenly and developed a more consistent golden-brown crust. The squeezed potatoes also maintained their crispy exterior for longer.

* Many restaurants pre-cook their potatoes partially. This could be by baking, microwaving, or even boiling them until they're almost done.

It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

After closely inspecting the brand of frozen French fries I often buy, I realized that they are coated in a blend of starches to help crisp them up. So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!

(Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Does less starch make potatoes crispy? ›

The starches inside the potatoes dont help crisp. They convert to sugar and promote browning. If you leave the starch in them, they will turn very dark brown before they crisp up. To get them crispy you have to leach out as much starch as you can, and double fry them.

Temperature: Organic potato starch exhibits superior performance at high temperatures, while organic corn starch is more effective at low to medium temperatures. If you intend to cook your dish at high temperatures, organic potato starch may be the more appropriate choice.

Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

Basics for Potato Storage

Keep them in a pantry out of direct light. Keep them out of the fridge. If you're stacking them, they need breathable material between the potatoes that can also absorb moisture.

If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want. Another option is to add more ingredients that will act as binders. Try adding cheese to your hash browns because when the cheese melts it will be like a gooey glue that holds your potatoes together.

As for double-layering the potatoes in the oven – I'm assuming you're trying to save time – but that's not a good idea. Place similarly-sized potatoes on a single layer. This will allow for good air circulation in the oven and even cooking.

You can get out your baking sheets and place the potatoes on each sheets and fit them on rack or more. We have three racks in our one oven but we have a double oven. Pre pierce a few areas on the potato, salt and pepper for the out side. You can wrap one sheet all together or wrap each potato.