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

FAQs

Why are my potatoes soggy and not crispy? ›

Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

Crispiness is almost entirely due to the starch in potatoes, says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking.” The two main molecules of that starch, a type of carbohydrate, ...

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.

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.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Starch rich potatoes usually turn soft and crumbly, while frying or baking. So, if you are making delicacies wherein you want the potatoes to be crispy and crunchy, then removing starch is the best way to keep your wafers, fries, crispy potatoes, hash browns crisp and delicious.

You can use a colander or simply tilt the pot to let the water drain out. 2. Dry Them: Place the drained potatoes back in the pot and cook them over low heat for a few minutes. This helps to evaporate the excess moisture.

Fix them: Scoop the watery mashed potatoes into a pan and stir constantly over low heat to evaporate the excess liquid. If the potatoes are really watery, you can add either cornstarch or instant mashed potatoes a half teaspoon at a time to help the spuds thicken to your preferred consistency.

Potato soft rot is caused by the bacterium Pectobacterium carotovorum (synonym: Erwinia carotovora), a common soil resident.

Why do my potatoes come out mushy? ›

The starch in potatoes is held together by pectin. When that pectin breaks down too quickly in the boiling process, mushy potatoes result.