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

FAQs

What makes potatoes crispy science? ›

Meanwhile, starch starts to create the chip's crispy crust. 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.

Starchy potatoes are preferred because their waxy cousins have a much high moisture content and don't naturally want to crisp up the way starchy potatoes do. Regarding rinsing, I prefer when I prep potatoes, to let them sit in a salt-water solution, ensure they're really dry and then double-fry in duck fat.

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.

Make sure to only use Russet Potatoes! They're very high in starch which you need to act as the glue so the layers stick together.

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.

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

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.

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.

Don't wrap your potatoes in foil

"I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Plus, without the use of foil, the skin will get extra crispy and flavorful.

The truth is: you don't need to pre-cook your potatoes at all. Our easy, quick (ready in 20 minutes!) recipe results in extra-crispy pan-fried potatoes without all the hassle.

How do you get shredded potatoes to stick together? ›

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.

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.

Put the chopped potatoes into a large heatproof mixing bowl, then add enough hot water from the tap to cover them. Make sure there is suitable adult supervision while using the hot water. Stir the potatoes for a few minutes. When ready, an adult should carefully pour the mixture through a sieve into another large bowl.