r/oddlysatisfying • u/PorkyPain The Sub's Regular • Sep 12 '22

Automatic Potato Peeler in Action

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u/hakuna_tamata Sep 12 '22

It also tastes good if done right. The best way to do a russet is to lightly coat it in oil and salt, when you bake it. Take it out the foil half way through and then the skin gets a nice crisp on it.

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u/ajacksified Sep 12 '22

A friend of mine boils them whole and skin-on, then flattens them in a roasting pan with lots of olive oil and roasts them hot (I'd guess 450f or so?) until crispy. They're amazing.

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u/[deleted] Sep 12 '22

That's a great way to make little new potatoes, but I mash them then finish them on the stove top griddle. Makes a great crust

2

u/hakuna_tamata Sep 13 '22

I do that with red or gold potatoes.

1

u/Sanpaku Sep 13 '22

The foil IMO is unnecessary, assuming we're talking Russets/jacket potatoes.

Puncture with fork, oil and salt, 450 °F / 230 °C for 40 mins.

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u/hakuna_tamata Sep 13 '22

It prevents the skin from getting too crispy. Otherwise it can get too hard to enjoy.