every time I cut up potatoes into small pieces and try to fry them to crispness the pan gets covered with a coating of burned potatoes and the potatoes never get crisp. I hate to drown them in oil but can't think of any other way to do it.
Very true and often done that way by me. Usually because I forget to put them on in time.If you have a microwave, you can nuke the chopped potatoes for a bit first, then fry them
Are the potatoes already cut when they get parboiled? Is this for fries, wedges, or something else?Bit of a cheffy trick:
Par boil potatoes from cold water, 5 minutes when water boils.
Remove, pat dry or better still, use a salad spinner to remove excess water.
Very lightly dust with rice flour, seasoned if you wish.
Fry from here.
Results = very nice crispy outer and soft, fluffy inside. Never fails.
One of our local hotdog stands uses a similar method, with cornstarch.Bit of a cheffy trick:
Par boil potatoes from cold water, 5 minutes when water boils.
Remove, pat dry or better still, use a salad spinner to remove excess water.
Very lightly dust with rice flour, seasoned if you wish.
Fry from here.
Results = very nice crispy outer and soft, fluffy inside. Never fails.
Instead of doing little cubes, let her go I do very thin slices on a food processor 2 mm blade. That size does not come standard but I imagine the one that does would probably work enough but just leave chewiness inside the potatoes.every time I cut up potatoes into small pieces and try to fry them to crispness the pan gets covered with a coating of burned potatoes and the potatoes never get crisp. I hate to drown them in oil but can't think of any other way to do it.