Fried spuds yo!

07Apr10

Nothing hits the proverbial spot like fried potato. Whether it be French fries, potato chips or hash browns, the starchy crust on a fried potato is everything comfort.

I’ve been playing with a couple of different croquette techniques to maximize the crunch of the crust, fluffiness of the potato and maximization of the main flavor(cured ham, onion, etc.

First breakthrough is in the potato. I cook them using the flavor throughout the cookin process. Second is in the breading. Double breading and using wondra as the flour has yielded crisp and stable crustage.

Can’t wait to try this with ramps!

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