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So I asked the question on SCS. Lots of info there.
OK the results are in.
If you care here is how stuff is laid out.
left top, cast iron skillet:
Left side cooked potato
right side raw potato
right bottom,non stick pan:
Left side cooked potato
right side raw potato
veg oil and a bit of butter in each pan
I cooked the tater in the microwave for 4 mins. It was pretty much baked. Easy to shred, but came out a bit smooshed
The pan really did not matter. The cast iron cooked the taters much faster and resulted in a crispier texture. I used a bit too much oil, but if I made a whole batch of hash browns it would of been about right.
so besides the pan they were cooked in, the raw potatoes were the favorite of both of us.
Raw:
- Crispier
- looked better
- rigid
- more potatoesque
Cooked:
- mushy prob from over cooking
- flavor not too potato like
- held the grease
Author comment by jake rhymes with cake · October 31, 2007 at 10:56 pm
cast iron is the only way to go for fried taters. it’s all in the even heat distribution.
Admin comment by beerorkid · October 31, 2007 at 11:22 pm
I think I am sold. Good steady heat where you want it and you have good eats.