So, to follow up on earlier posts, I performed some Potato Experiments this week. Unfortunately, I am uncharacteristically low on pictures for this one.
First, I did a side-by-side comparison of roast Russet potatoes and roast Red potatoes on one nonstick pan. I put oil and salt on both, and baked them at 450 degrees. I checked them after 10 minutes—bad news! Both of them were sticking!!! Sigh. Well, after you unstick them from the pan, they taste just as good. Boo. Back in the oven to keep cooking. I get caught up in something else and leave them in the oven a bit longer than intended. When I take them out and push them around? Neither stick!! Yay! However it happened, I had some rather crispy, but totally unsticky roast potatoes, both Red and Russet.
Later, I tried just Red potatoes with oil on a nonstick pan at 400 degrees for 15 minutes. Disaster! They totally stuck. L After cooking the rest of dinner (I have a small oven right now) I popped them back in. They still stuck after another ten minutes in the oven, but not as badly as before. Have to keep working on that one . . . .
I also gave Torta another try. This time I used five small Russet potatoes. Sliced, fried, mix with egg, pour off all but two Tablespoons of oil, then egg and potato mixture back in the pan. Fry a bit, then loosen—slip onto the plate. Then flip and fry on the other side. It worked! A bit messy looking, I’ve got some more work to do on aesthetics, but I’m definitely doing well on the technique. Only issue—I forgot the ½ an onion and the taste was a bit bland. Don’t forget the egg and maybe a bit of garlic. 🙂 There was quite a bit of excess oil after the potato sliced were fried: I saved it in a glass bowl for the next time I try Torta.
Gotta love potatoes!