I'm going to try these for the first time tomorrow with less potatoes. The recipe states adding the potatoes to the infused oil.
When roasting potatoes I've always added parboiled potatoes to the hot tray with hot oil on it.
Has anyone added extra oil in the tray? Or as per video and recipe is the infused oil enough? They don't add anything else in the tray
by Veg_n
8 Comments
I’ve never put any oil on the tray and just follow the directions and they come out amazingly well every time. I do place them on parchment paper though. Make sure to beat them up good in the bowl and get that starchy lather all over each one. That’s the key to getting them nice and crisp.
The infused oil is more than enough. Work them well to get scraggly surfaces for best results, but I wouldn’t add oil to this one.
I am apparently the only person who found the potatoes fairly disappointing as written. It would have needed way more oil to cook properly.
The first time I made them, I was out of parchment and used foil. I was worried about it sticking and I added a little extra oil and it was a bit too much.
I’ve made them in parchment with no extra oil since and it is perfect. I definitely wouldn’t add extra.
You put the oil on the potatoes in the bowl and then agitate them until you get some oil and potato goo all over everything which will turn into a crisp crust on your potatoes.
Nope, the infused oil in the recipe is plenty.
My only alteration is to cut the potatoes bigger than you think. They shrink a lot during the roughing and baking. Mine tend to come out too small and almost too crispy. Like the ratio of crispy outside to fluffy Inyo’s just a smidge off.
I used foil, I might have sprayed it with cooking spray, but don’t quite remember
I had an issue the last time where the potatoes break down too much and some of the slurry comes off, emulsifies with the oil and burns, then sticks to the potatoes.
Think I went too heavy on the baking soda and/or boil tine.