Posted 07 March 2013 - 08:41 PM
But I can't for the life of me make a batch of fries or baked chips, or hash...anything that requires more than boiling or wrapping up in foil and baking, really. I'm not sure what it is about sweet potatoes, but invariably whatever I'm trying to make sticks to the pan, then burns. I end up throwing half of it away as I try to pick out the good parts. I look at delicious, crisp sweet potato fries and know that mine will come out limp, ripped apart from getting stuck to the pan, and charred in at least a few spots.
What am I doing wrong? Is there some secret and I didn't get the memo?
Usually just cut up the potatoes, toss with EVOO, throw on pan and spread out, stick in the oven.
This morning I tried to make hash, and made sure there was plenty of clarified butter in the pan before I stuck the potatoes in (med-high heat), but same old story: stuck to the pan, then burned while I tried to scrape them up. Now, my skillets are sadly in need of replacing, but I have the same problem with my non-stick cookie sheets, which are in stellar shape.
Can anyone give me tips? Would love to be able to do this successfully, especially since sweet potatoes will be on the menu a lot more often now.
Posted 07 March 2013 - 09:19 PM
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I think the value of doing a Whole30 is to begin seeing meat, fish, eggs, veggies, and fruit as the good stuff and to start thinking of everything else as an unavoidable evil that you have to deal with occasionally.
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Posted 07 March 2013 - 09:52 PM
I heard once that to prevent potatoes from sticking to the bottom of the pan is to have the heat very high. I've tried it and it doesn't work for me but I don't have good pans. When making my hash I add some water in the pan to help them cook faster so that they don't burn as bad to the bottom of the pan. The hash isn't as crispy though.
Posted 07 March 2013 - 11:01 PM
I'll try the parchment next time; thanks for the tip! Turning the pan up higher seems counter-intuitive to me, but maybe I'll try it in one of the good pans I have at work just to test it out. For science! I'll keep the water in mind too, although I would really like to master a crispy hash...
Posted 08 March 2013 - 02:30 AM
I have had a lot of luck with coconut oil. I wouldn't imagine that EVOO would work very well, but ghee might. I should break down and order some ghee.
What would you attempt to do if you knew you could not fail?
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Posted 08 March 2013 - 09:39 PM
Posted 08 March 2013 - 10:48 PM
Posted 08 March 2013 - 11:48 PM
Posted 09 March 2013 - 04:46 PM
Posted 17 March 2013 - 12:11 AM
Let me throw one in that I'm a bit obsessed with... Basically just roasted sweet potatoes with baked eggs.
I dice the sweet potato and mix with coconut oil, cinnamon, and cayenne. Throw in the oven until, well, until I'm too hungry to wait any longer. Some mornings I can make it until they're beautifully roasted, sometimes I'm just happy they're soft all the way through!
When the potatoes are done/close to done I crack three(ish) whole eggs and bake until the whites are set. So delicious and super filling!
I use a small pan, I'd guess 8x8 and I line with foil to help with clean up. Sweet potatoes are a bear to clean off ramekins, skillets, etc.
Posted 17 March 2013 - 12:33 AM
Love the idea of the diced sp with the eggs.
For shameful decadance, I bake them, scoop them into a bowl and mix with ghee and coconut milk. Seriously...they must serve these in heaven.
"Let food be your medicine" Hippocrates
Posted 20 March 2013 - 06:18 AM
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