Has anybody here ever deep fried a whole, peeled potato?

[Floogeldy]

Yea I know if would have to get pretty brown on the oustide before the insides were totally cooked, but maybe if the oil was up to about 450 degrees?

:smoke:

[texanwitch]

1. I heard that a whole peeled potato might explode, don't know if this

is true. If it didn't I don't think it would cook properly.

[Arugula Latte]

12. 'Splodin' Taters!

:woohoo:

[gkdmaths]

17. I was going to say

"BOOM"

have fun, wear goggles.

:7

[Nicole]

2. No

I never even thought of trying it either. Maybe it would cook completely in one of those turkey fryers?

[Floogeldy]

3. My thoughts dizackly!

That would be one huge frickin' french fry!

:)

[Nicole]

4. Just don't stand too close

Make sure you pierce it first to prevent exploding. You may end up with tater tots instead of a fry.

[jobycom]

14. Cut a hole through it longways with an apple corer.

Might create something interesting.

[Monk06]

5. Deep frying a whole potato in oil at that temperature sounds dangerous.

[amitten]

6. Floogeldy...

who are you?

[Floogeldy]

7. I'm your friend.

I love you. :)

[amitten]

23. I love me, too.

And you have WONDERFUL taste! :D

[struggle4progress]

8. I can proudly say that the idea never crossed my mind. But ..

.. having once known an expert potato cook, I can still provide valuable advice, based on my random memories of things I may (or may not) have once been told.

The first rule is: cook twice, the first time to cook, the second time with hot oil for crispiness. The second rule is to know what the first rule means, which, since I don't, I will have to wing. So first you boil (or slooowly deepfry) the potato to get it pretty well cooked without burning it. Then you drain it well, especially it if you boiled it, cuz otherwise you're gonna be sorry sorry sorry about putting a water-dripping tater in hot oil. Then you deepfry it in real hot oil and drain it again.

[Floogeldy]

9. That is valuable information.

Thanks, s4p. :)

[struggle4progress]

10. People often tell me I'm full of it -- I think they mean valuable info

[barb162]

11. Sounds like that takes about 3 hours. Is it your estimation

that it's better and cheapr to go to a fast food place and just get some fries.

[struggle4progress]

21. According to my recollections, the potato expert used to point out ...

... that true french fries should be very and properly crispy on the outside while being cooked but soft with a definite potato flavor inside.

You may call those things you get at the drive thru "french fries," but they would have been greeted with a sneer by the potato expert.

On the other hand, as you correctly point out, this could be a multihour operation ...

[Mayberry Machiavelli]

13. Sounds like a job for the DU Mythbusters

[hiro]

15. The thought crossed my mind, once

Never too crazy to try it out, though...

-H.

[wildhorses]

16. fried by definition requires a coating of some type does it not?

either lightly battered or just floured:shrug:

[Floogeldy]

18. I don't think so.

For example, what evidence do you have that the evil moron's brain is coated with batter or flour? None. Yet, his brain is truly fried.

I rest my case!

:smoke:

[wildhorses]

20. I stand corrected...fried eggs and fried brains are quite enough

of the exception...that...mmm I believe there might be a rule in there somewhere:P

[Benfea]

19. The surface area to mass ratio is all wrong for a whole potato

http://objection.4camp.net/go.php?n=213947

[mykpart]

22. Maybe you could partially nuke it first.

But I think it would cook thru with regular deep frying temperatures. But what would you cook it in? It would take a lot of oil.

[Lautremont]

24. You could try Chester Frying it.

That might work. A friend of mine got a Chester Fryer, and now Chester Fries everything he eats. By gum, I think he Chester Fries pizza pops!

Anyway, you could try Chester Frying a potato and see where it gets you.