Deep Fried/Chips: Deep Fried Whole Potatoes
Subject: Deep Fried Whole Potatoes
Newsgroups: rec.food.cooking
From: Steve Wertz (swertz at cluemail.compost)
Date: Tue, 7 Aug 2007 14:19:01 -0500
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I'm going to try deep frying some whole white, unpeeled creamers tonight. They're each about 1.5" across.
I have no idea what gave me this idea. When I look them up on the web I get 43 hits, mostly only catering menus or r I do see it on several catering menus, but no mention on how to cook them or how long they should take at that size.
Anybody ever tried it?
Come to think it, is it even safe? Should I poke a couple holes in them?
From: Sheldon (PENMART01 at aol.com)
Date: Tue, 07 Aug 2007 12:29:46 -0700
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Steve Wertz wrote:
> I'm going to try deep frying some whole white, unpeeled creamers
> tonight. They're each about 1.5" across.
I'd not attempt to deep fry unpeeled spuds... pare off about a third of the skin in random strips... try deep frying one to test.
I think you'll do better to oil, season, and roast them.... again pare off a few strips of skin, makes for a varied exterior texture and is decorative.
From: Omelet (omp_omelet at gmail.com)
Date: Tue, 07 Aug 2007 14:42:40 -0500
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Sheldon wrote:
> I'd not attempt to deep fry unpeeled spuds... pare off about a third
> of the skin in random strips... try deep frying one to test.
>
> I think you'll do better to oil, season, and roast them.... again pare
> off a few strips of skin, makes for a varied exterior texture and is
> decorative.
I'd be fascinated to see/hear about his results!
From: Steve Y (steveremove at wanadoo.fr)
Date: Tue, 07 Aug 2007 21:48:23 +0200
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Steve Wertz wrote:
> I'm going to try deep frying some whole white, unpeeled creamers
> tonight. They're each about 1.5" across.
Unless you deep fry twice, I don't think they will cook properly.
A canteen where I once worked did a mean deep fried new potato but I imagine they used tinned spuds that they drained and then deep fried.
I "oven fried" some left-over new potatoes tonight, they worked out well.
** As they were large I cut them into large chips (Brit speak) and thinly covered in olive oil and then baked in hot oven
From: Steve Wertz (swertz at cluemail.compost)
Date: Tue, 7 Aug 2007 15:03:01 -0500
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Steve Y wrote:
> Unless you deep fry twice, I don't think they will cook properly.
I'm not shooting for a round french fry, just a small, slightly crispy, baked potato-like thingy.
The only recipe I could find was Iranian (aloo makala) which says to peel, simmer, then fry.
I want to leave the skins on for flavor/texture.
From: Peter (no at email.com)
Date: Tue, 07 Aug 2007 20:35:21 GMT
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Steve Wertz wrote:
> I want to leave the skins on for flavor/texture.
I bake mini potatos skin on, on high heat, 450ish, with some brushed oil, kosher salt and sometimes garlic powder or cyan if I want a little spice. It might be similar to what you are looking for.
From: rossr35253 at forteinc.com
Date: Tue, 07 Aug 2007 16:09:29 -0400
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Steve Wertz wrote:
>I'm going to try deep frying some whole white, unpeeled creamers
>tonight. They're each about 1.5" across.
Waaaay back in 1948-'50, I worked summers in a small local potato chip factory (it has long since been absorbed by Hostess Frito-Lay). Anyway, there was a pre-heater for the fryer shortening that must have had a capacity of at least 90 - 100 gallons. It held the oil at the proper temperature to be pumped into the fryers when required. We would often drop whole, unpeeled potatoes into this pre-heater to have with our lunch. I don't remember how long we left them in there. I do remember they came out with the outside very crispy but completely intact and with the inside very fluffy. I don't think I'd try it with my little home deep fryer though.
From: Mark Thorson (nospam at sonic.net)
Date: Tue, 07 Aug 2007 15:14:14 -0700
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Steve Wertz wrote:
> Anybody ever tried it?
>
> Come to think it, is it even safe? Should I poke a couple holes
> in them?
I haven't tried it, but this looks like one of those "wear clothes" situations.
From: Steve Wertz (swertz at cluemail.compost)
Date: Tue, 7 Aug 2007 18:35:57 -0500
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Mark Thorson wrote:
> I haven't tried it, but this looks like one of those
> "wear clothes" situations.
I'll use one of those wire mesh grease guards weighted down with something shatterproof.
From: Mark Thorson (nospam at sonic.net)
Date: Tue, 07 Aug 2007 17:01:03 -0700
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Steve Wertz wrote:
> I'll use one of those wire mesh grease guards weighted down with
> something shatterproof.
Ah! So you won't be wearing clothes?
From: Steve Wertz (swertz at cluemail.compost)
Date: Wed, 08 Aug 2007 00:18:15 GMT
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Mark Thorson wrote:
> Ah! So you won't be wearing clothes?
I'll have condom on, at least.
From: Vilco (a at b.invalid)
Date: Wed, 08 Aug 2007 08:32:32 GMT
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Steve Wertz wrote:
> I'll have condom on, at least.
As a good-mannerd boy-scout.