Learned a new trick to get crisp roasted potatoes.

[alfredo]

Before popping them into the oven put a light coating of mayo in them.

[Hugh_Lebowski]

1. I always rub a cold stick of butter on mine, then a light dusting of coarse ground salt

Not a whole stick, just lightly coat the outside with butter.

Same principle.

[at140]

3. My method is a little bit different!

I microwave 2 medium red potatoes 2 min on each side.
They are 80-90% cooked by then.
Heat 1 table spoon of corn oil in a 8" skillet for 3 minutes on high heat
while potatoes are cooling.
Then cut potatoes in 1/2 inch cubes.
Throw potatoes in the skillet, sprinkle some sea salt and stir frequently for 5-6 min until skins show caramelizing.

[BlueGreenLady]

2. Thanks

Will give it a try.

[CentralMass]

4. That sounds good. I hear that dusting them with corn starch before roasting them makes the crispy

[Warpy]

8. It works for tofu, too

Dusting it with cornstarch before frying makes the outside nice and crunchy, instead of the greasy mess you get without it.

[CentralMass]

9. Thanks for that tip. I have been mearing to make some tofu stir frym

[Warpy]

10. I fry it in a little oil first

and then add it to the stir fry at the end so it will still be a little crisp.

[alfredo]

13. I forgot all about that

[enough]

5. Olive oil is superb for that also.

[alfredo]

12. I think the mayo forms a crust

[elleng]

6. All good ideas, thanks, but MOST important, imo:

Use good tasting potatoes! (Of course, one NEVER knows until the first bite.)

[alfredo]

11. Fresh Russerts

[elleng]

14. Thx!

[Warpy]

7. You can also use mayo to hold breading on chicken

when you do that in the oven. It worked a lot better when the chicken still had its skin on, but we have to take what we can get.

I discovered the mayo trick years ago. Not only does it hold surface starch together and allow it to crisp, it also adds a nice flavor.

[no_hypocrisy]

15. Duck fat

[alfredo]

16. Wasn't that a character in an early Woody Allen movie?

Oh wait, that was Wing Fat.