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
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