Question about Golden Brown Dizzy Pig Grilled Taters

Eggsellent

I've tried the Grilled Taters a couple times now. Once they turned out ok - but not close to what I think they should be.[p]I might be wrong, but it sounds like they should be golden brown (hence the name)with a crunchy crust (similar to a steak fry I think). Mine go from looking like they might begin to turn brown to charred and ruined in about 30 seconds. Also, they aren't crunchy - more like a sliced baked potato. So they are too done on the outside and not crunchy enough on the inside. [p]Yes - I've followed the directions. When that didn't work I tried smaller slices, brought the heat down and turned more often than every 10 minutes - no luck.[p]Any other suggestions? I got close once, but not like I want. Nature Boy's picture looks so yummy - that's what I want to achieve if possible. Check out his recipe below.[p]
[ul][li]Golden Brown Dizzy Pig Grilled Taters[/ul]

Nature Boy

Good afternoon Eggsellent!
Hmm. Not really sure, but they work purty well fer me. By your description, sounds like you need a bit less heat and a little more time. What happened when you brought the heat down? Did they still get charred and ruined?[p]I think it is a balance between the thickness of the slice, and the temperature. Maybe using lower heat (300 or so), and giving them more time before flipping to build up the crust. I check the undersides once in a while to see how they are browing, and move them around depending on hot spots. They take a bit of attention. Try some different thicknesses, and see which comes out best. And maybe even a different kind of tater?[p]Hope it helps a bit. I haven't done those in a while. Could be time!
Happy holidays to all the Backers!
Chris

Pakak

Eggsellent,[p]"Also, they aren't crunchy"[p]My guess is - not enough oil for this problem. You aren't frying but you want them to TASTE like they're fried, basically. Just a guess.

Nature Boy

Pakak,
Prolly a purty good guess. The oil helps. I douse them purty good before the rub. I kinda flip em around in the oil, then they kinda sit in a light film of oil on the plate, and I hit them with rub on the top. Flip them right onto the grill rub side down, then shake more rub on the oily tops (what used to be bottoms ~). Once they are cooking, don't move them for a while until the rub hardens up on the bottom, or you will wipe off the oil/rub combo. This is bad news if that happens. Once it hardens and starts forming a crust they can be moved freely but gently.
Easier to do than it is to 'splain, but I hope I helped!
Cheers
Chris

fishlessman

Eggsellent,
ive been doing them in a wok in the house with grape seed oil. i boil them until almost soft,drain and refridgerate over night. slice 1/4 inch thick then fry. they come out pretty good. it might work with one of those grill woks.since the potatoe is already cooked, you would only have to work on crisping them

Eggsellent

Eggsellent,
Thanks guys! I'm determined to get these done right. If I haven't mentioned it before - starch is my favorite food group (stupid atkins is ruining everything)! I'd love a dinner that includes T-Rex ribeyes, grilled taters and my asparagus wraps! YUM!!!!! I'm on a quest to master these taters...

Nature Boy

Sorry Molly, but I have not been able to keep up on everything lately. About those asparagus wraps?? Did I miss something?[p]Thanks, and Merry Holidays!
Chris

Mark Backer

Nature Boy,[p]Hey Chris. She's making the urchin dinner, but she's referring to these:[p]
[ul][li]Molly's HAPS wraps[/ul]

Nature Boy

Thanks Todd. I'm there!
Holiday beverages to you.
Chris