Par boiling potatoes for home fries - Page 2
You can just soak them in cold water for a bit. That keeps them from sticking as well. Raw potatoes don't stick if you take a few precautions - making sure that:
- the pan is hot enough
- the oil in the pan is hot enough
- there is enough oil in the pan
- the potatoes have soaked in cold water for a little bit (15mn or so)
- the potatoes have been thoroughly dried before being added to the pan
I've never been a big fan of microwaving or boiling potatoes, they just taste.... microwaved or boiled.
I prefer steaming half way, then continuing with whatever fate I've decided for them--saute', broil, bake,
twice bake, grilling etc. They're also just as easy to peel as when boiled, only a lot less wet and messy--.
inside as well as outside.
Those are gorgeous!
For Home cooking, I prefer doing them from raw in cast iron, I think they taste better. In a restaurant though, I couldn't imagine doing high volume with raw home fries unless you baked them in rack ovens and held them, which would not be all that great.
Someone mentioned salting them for parboiling, that does help the flavor. I worked at a place that would put them in water with a bit of vinegar as we prepped and stored them to prevent oxidation, but we parboiled them in salt water. This also washes starch off with helps them brown better and keeps it out of the cooking water so it can wash more of it off.
I think the key to parboiling is to lean towards under doing it than over. A lot of people forget that the cooking process continues as they cook when you pull them, so you either have to give them that buffer, or can get close to where you want them and then put them on ice water. You really only want to cook the outside, not all the way through the inside. You would need to use a strainer that fits into your pots, and then move it from the cooking pot to the cooling pot. I would not go through the hassle of this. Just parboil them light, cut them even, and cut them small, and worry about the cooking going down on the flat top. Really small cubes will cook fast from raw on a good thick plated snap-action grill btw. Of course the hassle is cutting these things. It is a pain with huge or small potatoes. You'd be better off just selling hash browns at this point. Less man hours and easier. I don't know of any contraption that is good for mass cubing potatoes.
That is true. I've always wondered about baking instead of boiling potatoes to prep home fries. But everything I think of is a big hassle compared to just dumping them into a pot, boiling peeling and cutting.
Personally I soak in cold water, and only for a little while, probably 10-15mn. Works great for me.