Why won't my potatoes crisp?
I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the potatoes here vs. in America is that the ones here will never crisp. They become rubbery and very wiggly. That's very difficult to deal with when you're from America and you love french fries and hashbrowns.
I fry them the same way as i usually do, i deep fry them in a pan. The potatoes are different, the ones i used to use were dark brown idaho potatoes, the ones here are light colered with a very thin peel.
What's the reason behind this? I've heard theories of the potatoes being too starchy; is this true? And if so, is there a way to get them to crisp?
Best Answer
It's almost certanly a variety/potato age thing.
There are thousands of varieties of potato and different countries grow different ones based on climate and local taste. You can group potatoes in to two sets:
- Thicker skinned potatoes that spend longer in the ground as they grow slowly. Varieties sold this way tend to be be a colder weather crop.
- The other sort are thin skinned, waxier varieties which include 'new' potatoes. Varieties suited to this grow faster and tend to grow better than the other sort in warmer weather.
There are 'waxy' firm varieties of the first group but most would be termed 'floury'. These are dryer potatoes and make great mash and chips and roasts and fluffy baked potatoes.
Waxy potatoes are better for holding together in dishes and salads. These just don't crisp up as well. I assume you're just getting these varieties.
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Why are my potatoes not crunchy?
To make crispy roast potatoes, the temperature of the oven needs to be hot 220\xb0C or 425\xb0F - but if the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.How do I make roast potatoes crisp?
Lightly grease a baking sheet and preheat your oven to 400\xbaF (200\xbaC). Place the greased baking sheet inside. Once the oil is hot, arrange the leftover potatoes on the baking sheet in a single layer. Bake for 8 to 12 minutes, flipping the potatoes every few minutes so all the sides crisp up.Why are my Roasties soggy?
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked off. Different potatoes have different water content percentages. Reds, yellows, and whites tend to have a higher water percentage than russets. That's why russets are routinely used for fries.How do you keep potatoes crispy?
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\u2014this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.Tame Impala - Why Won’t They Talk To Me? (2020)
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