First take some potatoes and boil them or steam them until they’re tender, then let those bad boys cool down
Once they’re cool enough to handle, get your fingers all up in there and tear them apart all goblin mode until they’re bite sized chunks
Then go deep fry the chunks until they’re a dark golden brown
Congratulation, you have now cooked a really good potato, now you can toss it in seasoning or a sauce or just eat like like a fuckin animal, either way you’ll be like “oh, oh wow”
If you chop them into sticks, wedges, or chunks first and then blanch them in simmering water with salt and vinegar for about ten minutes, you can just toss them in some spices and fry them in a pan/wok or bake them until browned. This also works for sweet potatoes.
The vinegar toughens up the outermost layer, making the outside firm and crispy and leaving the inside soft and tender without the need for deep frying.
absolutely gonna try this next time I want fries, thanks comrade!
What kind of vinegar, white?
I’ve done this with red wine vinegar to great success. I think you could use anything that doesn’t taste like garbage since it’s the PH and chemistry that matters.
I think you could use anything that doesn’t taste like garbage since it’s the PH
Thank fucking god, just dumped the white vinegar in the trash
I’ve been using white, but it is just about the acid and how it chemically reacts with the potato. Just a splash in the water does it, you don’t need a ton to get the effect. I’ve never bothered to measure how much I’m pouring in but it’s maybe around 1/4 to 1/3 cups worth at the most.
I just microwave them for like 6 minutes and then smash them with a spatula in the frying pan.
That’s a different kind of way to cook it and it’s not as good im sorry. It’s almost but not quite
deep frying at home is bourgeois decadence
I never know what to do with all that oil, straining it of fried bits is a pain in the ass.
You just run it through a mesh sieve into another container and then forget about it until it goes rancid like i do, ez
Decadent yes, bourgeois no
Counterpoint, I don’t have a pot to wash and you don’t need to wait for them to cool. I go from raw to crispy potato in 12~ minutes.
If not having a pot to wash is worth having a slightly worse potato then that’s your call to make mr president
I’ve spent years min-maxing what generates the best quality slop for the least mess. I do recommend boiling tofu in salted water for a few minutes because it pushes out some of the excess moisture and makes it easier to fry while also flavoring it.
New site headline?
dude i hope so
Can I air fry those chunks? Or do they gotta be slopping it up in oil?
I mean you can but personally Ive never noticed any real improvement in frying with an air fryer over a regular oven, and either way it’s not going to brown quite the same or as evenly
But going in the oven you can season them first so that method has that going for it, get that seasoning all toasted on
My air fryer is a lil oven so I’ll just do that function instead.
I think all air fryers are just counter top convection ovens, if it can air fry i mean that’s the better option but it’s still just not as good in terms of flavor as deep frying. But i guess i did say this is how to cook a really good potato, not the best potato
The J Kenji Alt-Lopez method is good for oven potatoes in this vein:
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
He mentions olive oil as the vehan option, but I’m confident that coconut oil would work better here
I boil cut up potatoes until they’re still a tiny bit undercooked and drain them in a colander. Then put a plate or pot lid on the colander and shake it up. Then season and pan cook them, ideally in some garlic infused oil.
It roughs up the surface of the potatoes giving more surface area to get crusty.
Edit: Got this from a Kenji recipe, which someone linked in another comment
