How to keep potatoes crispy after cooking?

Regular oven or toaster oven Reheating in the oven is a great way to ensure you keep the crispy skin and don't end up with soggy potatoes. Method: Preheat oven to 400. Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven.

What is the healthiest way to make potatoes?

Some of the smartest cooking methods for potatoes include baking, roasting, air-frying and boiling . These methods require little to no added fats.

Why won't my potatoes get crispy?

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit . Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

Why won't my potatoes get crispy in oil?

A: 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.

What makes potatoes crunchy?

Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch . Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.

Does soaking potatoes in water make them crispy?

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Does rinsing potatoes make them crispier?

By rinsing off the excess starch, you can achieve a better balance and control over the browning process, resulting in evenly cooked and beautifully golden fries. Another advantage of rinsing the potatoes is that the cold water makes the potato cells firmer, leading to crispier fries when fried .

What makes a potato crisp?

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

Why does soaking potatoes in water make them crispy?

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.

Does removing starch make potatoes crispier?

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 .

Why does vinegar make potatoes crispy?

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying . Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates) (2024)

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The perfect, traditional Greek lemon potatoes recipe, ideal for your Sunday family roast!!! Crispy on the outside, fluffy on the inside with a delicious lemony flavour!

Greek lemon potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying your moussaka, roast lamb, chicken, pork chops, a juicy burger or steak, and the list goes on.

So how to make the perfect traditional Greek lemon potatoes? It is as simple as 1-2-3 – Select the right potato variety, add the secret lemony ingredient and crisp them to perfection! So lets get started!

The perfect Greek lemon potatoes: start with the right potato variety

Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture.The ideal type is Maris Piper as they are one of the most starchy kind and will become quite crumbly when baked and even Heston Blumenthal recommends them!

There are two ways that you can bake your roast potatoes:

You can parboil them, i.e. cut them up in wedges, boil them in a pan until right before they are ready and then sift using a colander. Then drizzle with some semolina and the lemon sauce.
Alternatively you can cut your potatoes up in wedges, dress and bake them straight in the oven.

The second approach will take a little longer as the potatoes need to bake for longer but I have found that it gives them crispier edges, while the parboiled version allows for more of the lemon sauce to soak in and tend to be flakier.

The secret ingredient for the crispiest Greek lemon potatoes is in the sauce!

The special sauce that we will be using to garnish our favorite Greek lemon potatoes is nothing else than a mix of lemon juice, dried oregano, minced garlic and some semolina.

Semolina is made from ground up durum wheat and is perfect for making roasting dressings. Semolina will coat the potatoes and will harden up when cooking, forming a nice crispy skin around them and adding to the crunchiness of the maris piper potato.

What potatoes are best for baking?

If you are looking for a crisp edge, firm flesh and solid inside then go for a waxy potato, like Red Bliss, Desiree or similar red skinned potato or even new potatoes if you can cope with the smaller portion size.

If you are looking for a crunchy texture with a soft, fluffy inside, go for a starchy potato, like Maris Piper,classic Idaho or Russet.

Should you boil your potatoes before roasting?

Boiling your potatoes before roasting them (also known as parboiling) will help the potatoes develop a crunchy, crispy skin when baked. Why? Because parboiling them breaks down the starches in the potato and allows for more of the cooking oil and sauce to soak in.

However there are a couple of things to be mindful of to get the best result.Firstly, make sure you picka starchy potato variety, like Maris Piper, Idaho or Russet.Also, when preparing them, cut them in thick, chunky wedges so they don’t fall apart when boiling.

Secondly, make sure you salt the boiling water. One tablespoon for a medium size pot should be sufficient. You want the water to barely taste salty! Boil them till they are just beginning to flake on the outside, remove them from the pot with a slotted spoon and let them cool down on a dry tray.

Finally, when seasoning, use only oil, seasoning (oregano with a little lemon, mustard with a little orange juice) but do not add any water if you are parboiling them, to avoid them becoming soggy and breaking up in the oven. Heat up the oven as high as it can go and bake them till colored on the outside.

What to serve your greek lemon potatoes with?

Over the years I have thoroughly enjoyed these lemon roast potatoes with a variety of roasts, like roast lamb, chicken, porkand of course beef and they have been the perfect side dish for my large Sunday family meal. So go ahead, give this traditional Greek lemon potatoes recipe a try and roast your potatoes to perfection!

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