07/29/2022
with .repost
・・・
At , I had a skewer of A5 wagyu, a stupid good smashburger, and still, somehow, these freaking potatoes stole the show. If I understand the process, cubed potatoes are frozen in liquid nitrogen (presumably after being par-cooked), then dropped in the fryer. I have no idea what science is going on here — a slow release of moisture throughout the cooking process, perhaps? — but no exaggeration, these are simply mindblowing. Some of the best fried potatoes I've tasted. Ever. The interior is light and fluffy, like a baked potato after a close encounter with a tire inflater. But the exterior? Good lord, I have never had crispy potatoes like these. The color is deep and the crust almost seems aerated, giving it this sturdy, light crunch with a kind of feathered texture. And even better, it isn't just surface crisp... it kind of penetrates a few millimeters, making that texture all the more intense. Just wow. I loved these so much, I *almost* wasn't mad they didn't have the katsu sando I came for........... almost.
