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

FAQs

What makes potatoes crispy science? ›

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.

Use the right potato

Baking or russet style potatoes with higher starch content will always roast up crispier than waxy style potatoes like red or white skinned.

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.

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.

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.

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.

Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact.

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.