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.

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.

An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.

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.

It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

What makes potatoes stick together? ›

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.

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.

In the basem*nt, make short towers of potatoes by stacking them between layers of open egg cartons. Cover the towers with cloth to protect the potatoes from light. Place sorted potatoes in small cloth shopping bags that have been lined with plastic bags, and store in a cold space under the stairs.