Do you want to make potatoes that are crunchy on the outside and fluffy on the inside? Try the broast technique. Buy Russet-style potatoes and cut them into wedges or thick strips. Cook them in a pressure cooker for a few minutes, then immediately fry them in hot oil. This way they will cook to perfection. Season with salt and pepper or season with parsley and lemon. Serve them hot and crunchy!
Ingrediants
- 250-500 g of russet potatoes
- 1 teaspoon of coarse kosher salt
- A pinch of baking soda
- 250 ml of cold water
- Frying oil, edible fat, lard or melted animal fat for frying
- Salt to taste.
Doses for 2-4 servings
Steps
Part 1 of 2: Preparing the Potatoes and the Frying Process
Step 1. Take a high-sided pan and place it on the stove
Pour in the frying oil, leaving only about 5 cm of space above the surface of the oil. Adjust the flame to medium-high temperature. If you are using a thermometer, clip it to the rim.
You can use frying oil, edible fat, lard, or any melted animal fat of your choice. Avoid using olive oil or extra-virgin olive oil, otherwise it will burn
Step 2. Take a baking sheet and place a metal rack on it
Make sure there is at least 3 cm of space between the wire rack and the pan.
The grill allows you to drain the potatoes, making them crunchy
Step 3. Peel and slice the potatoes
Take 250-500 g of russet potatoes, but do not wash them. Peel them with a vegetable peeler. Pat them dry with a paper towel. Cut them carefully trying to obtain thick slices, about 12 mm wide.
- The slices should be similar in size to fried potatoes. You can also cut them into wedges.
- Avoid getting them wet, otherwise they will hardly become crunchy.
Step 4. Prepare the brine in the bowl of an electric pressure cooker
Pour 250 ml of cold water into the bowl. Add 1 teaspoon of coarse kosher salt and a pinch of baking soda. Stir the brine to dissolve the salt and baking soda.
Step 5. Place the potatoes in a steamer and cook them in the pressure cooker
Place a wire rack or steamer basket in the bottom of the pressure cooker where you made the brine. Spread the potato slices into a single, even layer. Avoid cramming them, or they won't get crunchy.
To make larger quantities of potatoes, cook them in several batches
Part 2 of 2: Pressure Cooking and Frying
Step 1. Cook the potatoes in the pressure cooker for 2 minutes
Put the lid on and close tightly. Turn on the pot and set the pressure to maximum, which is 10 PSI. Cook the potatoes for 2 minutes.
If you are using a pressure cooker for stoves, cook them for only 1 minute
Step 2. Release the pressure and remove the potatoes
Leave the lid on the pressure cooker and release the pressure following the instructions in the manual. Once the pressure is released, remove the lid. Carefully lift the basket containing the potatoes using pliers about 30 cm. Move it to the work surface. Discard any potatoes that have fallen into the water.
If you don't have tongs, you can use a thick oven mitt to pull the basket out by grabbing its center axis
Step 3. Pat the potatoes dry and check the oil
Blot it with a paper towel to absorb the water. After drying them, they should feel slightly sticky to the touch. Check the temperature of the oil in the pan. Fry the potatoes once they reach 180 ° C.
Avoid touching or overdrying the potatoes, otherwise you risk eliminating the starch, which is essential for making them crunchy
Step 4. Place the potatoes in the oil
Place them in the pan with the help of the tongs. You should create a single layer, leaving some space between the potatoes. If necessary, divide them into several groups for frying.
If you stuff them in the pan, they could get soggy
Step 5. Fry them for 2 to 3 minutes in total
Fry them in hot oil for about 1 minute until they turn golden on the bottom. Turn them carefully using the tongs and let them fry for another minute or until the entire surface is golden brown.
Step 6. Drain and season the potatoes
Carefully remove them from the pan and place them on the metal rack you placed on the pan. Salt rule. You can also season them with herbs or spices of your choice. Serve hot.
