Try this Crispy Potatoes recipe, or contribute your own.
- Carbohydrate 37.2421207832363 g
- Cholesterol 0.2291666663 mg
- Fat 0.267233753887202 g
- Fiber 4.69436097897016 g
- Protein 4.40621102748398 g
- Saturated Fat 0.100743882139451 g
- Serving Size 1 1 Serving (213g)
- Sodium 16.775653038501 mg
- Sugar 32.5477598042661 g
- Trans Fat 0.0451001081657394 g
- Calories 165 calories
Step-by-step
- Slice potatoes 1/4 inch thick.
- In a jelly roll pan pour melted butter.
- Sprinkle with parmesan cheese, salt and pepper.
- Bake in a 450-degree oven for 25 to 30 minutes, turning once during baking.
How do you prevent starch-heavy tubers from steaming instead of searing on the baking sheet? Achieving that shattering exterior requires direct contact with melted fat and high thermal radiation. Baking potatoes contain high levels of starch, which absorbs moisture internally while the exterior dehydrates in the presence of butter or oil. Slicing them uniformly to a quarter-inch thickness ensures that the heat penetrates the center just as the outer edges brown and crisp.
Thermal Contact and Pan Preparation
Pouring melted butter directly onto a jelly roll pan creates a conductive medium that fries the bottom surface of each potato slice upon contact. Starch molecules on the exterior combine with the fat and grated cheese, forming a golden crust during the 25 to 30 minutes in the oven. Turning the slices halfway through the baking cycle redistributes the accumulated fat and promotes even browning across both faces. Utilizing a rimmed baking sheet prevents the butter from pooling unevenly while allowing adequate air circulation around the edges.
Storage and Reheating Dynamics
Prepared potato slices maintain structural integrity when frozen unbaked or stored after initial roasting. To freeze successfully, arrange the raw or partially cooled cooked slices in a single layer on a parchment-lined tray before transferring them to an airtight container for up to two months. Reheating previously baked potatoes requires a 400-degree oven for 10 minutes to reactivate the lipids and drive off residual moisture without burning the cheese coating.
