CRISPY POTATO BOATS
makes 32 boats · total 1h 20m · tested

Crispy potato boats that are first baked indoors to dehydrate the skin,
then finished on an outdoor griddle with beef tallow for a deep brown,
structurally rigid crunch.

INGREDIENTS
  -- The Boats --
              russet potatoes (washed, dried; 8 large potatoes)
       15 g   neutral oil (for rubbing)
        5 g   kosher salt (for rubbing)
       60 g   beef tallow (or butter/high-temp oil for griddling)

STEPS
  Prep & Bake (Indoors)
    1. Wash and dry the potatoes. Rub the skins lightly with oil and
       salt.
    2. Bake at 400°F (200°C) for 55 minutes until the skin is dehydrated
       and crispy. Let them cool slightly so they are safe to handle.
  Cut
    1. Quarter the potatoes lengthwise.
    2. Scoop out about half of the fluffy interior to create your
       "boats." (Reserve the scooped-out potato for another use).
  Griddle Finish (Outdoors)
    1. Lay down the beef tallow (or butter/oil) on the griddle.
    2. Place the potato boats cut-side down.
    3. Press gently with a spatula and griddle for 3-4 minutes per side
       until deeply browned and structurally rigid.

EQUIPMENT
  Oven, outdoor griddle.

STORAGE
  Best served immediately to maintain crispness.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/crispy-potato-boats.txt
  https://creativecommons.org/licenses/by/4.0/