Sunday, November 28, 2010

Potato Starch Goes Back to Potatoes

You know what's awesome and makes things super? Super crunchy that is. Potato starch! It's true. I coated some lemongrass tofu in potato starch the other night and browned it in the skillet-->resulting in super crunchy amazing texture!

This morning I decided to try Isa's tofu omelets from Vegan Brunch. I made guacamole and potatoes to stuff inside.

My favorite oven fries get seasoned and coated in potato starch before baking-->resulting in delicately pillowing, crunchy coated potatoes. So good!

ETA Here's how I do my potatoes: toss potato wedges with olive oil, minced garlic, salt and ground coriander. toss with potato starch, lay on parchment lined cookie sheet, sprinkle with freshly ground black pepper, bake!

If you have never played around with potato starch, I definitely recommend it. Crunch, crunch, crunchy.

xo
kittee

This post is part of VeganMoFo 2010 - the Vegan Month of Food. Get more MoFo info by checking out VeganMoFo Headquarters Itn'l, where you can subscribe to a bunch of vegan blogs and ohh and ahh to your heart's content.

22 comments:

  1. This looks AMAZING!!!! I never thought about using potato starch!

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  2. toss potato wedges with olive oil, minced garlic, salt and ground coriander. toss with potato starch, lay on cookie sheet, pepper liberally with grinder, bake!

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  3. That does look good! I find rice flour performs the same crispy magic for pancakes, but I've never tried potato starch. Does it have a flavour when you fry it, like a fried potato flavour--I mean, can you tell if it does, say on the tofu, since on the fries obviously you're frying it on pieces of potato :)

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  4. Obviously, I need to get myself some potato starch, tout de suite!

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  5. Ok, so I got all excited about this and got potato starch (and potatoes) and baked them up...and got all kinds of sadness. The potatoes cooked, but nothing browned or crisped. They just taste like cooked potatoes drowned in flour. Help? I admit I was kind of generous in coating them, but based on how they turned out, I'm not sure how I would get little enough starch to stick on them to avoid this overkill and lack of crisping.

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  6. weizenwind!
    how many potatoes did you use? you need about 2 tablespoons of oil for 4 cups of wedges (2 large thin skinned taters is what i used today). send me your email, and i will send you a recipe with amounts.

    xo
    kittee

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  7. that should be three large thin skinned potatoes...

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  8. Lady, I've got some potato starch around. Time to get crisping.

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  9. i love using potato starch - yay! and sweet rice flour is great for coating yummies for a crunchy exterior as well. so yum! every time we attempt an omelet it tis a fail every which way. sadface. i'm scaaaaaaaaaaaared of the no-stick skillets (cephalon and teflon = evil, in my book) and maybe that's the key. what's your secret to an awesome omelet, kittee?! yours looks amazing - and the fillings = divine!

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  10. I will try that potato starch tomorrow! Thanks for the idea!

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  11. Brilliant! That looks like the best breakfast ever.

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  12. Looks like I'm going to be getting some potato starch.

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  13. genius! mmmm... crunchy. can't wait to coat something... anything!

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  14. Kittee, this is a gorgeous tip!! I can't wait to try this.... :D

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  15. I actually hadn't picked up any potato starch yet. It's going on my list!!

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  16. I find my baked fries are not really that crunchy unless it is an odd one that is sliced thin thanks I will get some to put my on my baked wedges

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  17. auuuuuugh, those potatoes look AMAZING! I will have to try!

    Last night my bf made fried tofu and he coated it in a mix of seasonings, arrowroot starch and brown rice flour and it was AMAZING!

    I found your blog on that gluten free vegan site and came here cuz you mentioned fibro, I am gluten free cuz of fibro too, that and it makes me bloat up HUGE with water (lost 7 lbs, surely mostly water weight, in TWO WEEKS going off gluten!) Also, it hates my stomach. :(

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  18. Yeah. This sounds pretty much amazing!

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  19. I've always wondered how to get my fries crispy. Will definitely try this. Thanks!

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  20. I have a bag of potato starch in my freezer. I forgodaboudit after I bought it and you just reminded me :). Time for some heavenly wedges methinks! :)

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