I've been on a chunk of a potato kick recently. I love their versatility and their capacity to be converted into so many exceptional dishes. One of my brand new experiments became to strive making crispy potato mojos. I had visible them on a few exceptional cooking shows and that they appeared so scrumptious, so I idea I might give them a strive.
The recipe I used become pretty easy. I simply peeled and cubed some potatoes, tossed them in a bit oil, and then baked them in the oven till they have been golden brown and crispy. I also made a quick mojo sauce to serve on top.
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| Crispy Potato Mojos: A Failed Experiment |
The potatoes got here out of the oven looking remarkable. They were perfectly golden brown and crispy at the outside, and gentle and fluffy at the internal. I couldn't wait to attempt them!
But when I took a chew, I turned into dissatisfied. The potatoes were simply too dry. The oil had all evaporated at some point of baking, leaving the potatoes chewy and bland. The mojo sauce turned into also a chunk too bitter for my flavor.
I attempted including a bit more salt and pepper to the potatoes, however it did not help tons. They were nonetheless dry and tasteless. I ended up throwing the whole batch away.
I'm now not sure what I did wrong, however I'm really now not going to be making crispy potato mojos again anytime quickly. I'll persist with my tried and actual potato recipes, like mashed potatoes, french fries, and potato pancakes.
Tips for Making Crispy Potato Mojos
If you're determined to make crispy potato mojos, right here are a few pointers that would assist:
* Use a starchy potato, like russet potatoes. Starchy potatoes are better in moisture, to be able to assist to maintain them from drying out at some stage in baking.
* Don't overcrowd the baking sheet. If the potatoes are too crowded, they may not have sufficient space to brown evenly.
* Be positive to toss the potatoes in oil before baking them. This will help to create a crispy crust.
* Bake the potatoes at a excessive temperature. The better temperature will assist to brown the potatoes quick, preventing them from drying out.
* Check the potatoes regularly throughout baking. They must be golden brown and crispy at the out of doors, and tender and fluffy on the internal.
If you observe these pointers, you will be capable of create a a success batch of crispy potato mojos. But be warned, they may be nonetheless not probable to be as desirable as other potato dishes.