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To achieve the crispiest coating on roasted potatoes, try partially boiling them in a pot of water with half a teaspoon of baking soda before popping them in the oven.
The best way to ensure your potatoes keep for as long as possible is to pick fresh ones to begin with. Do a quick check when you're at the store to make sure they're free of bruises and sprouts ...
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Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced, seafood such as shrimp and small fish, meat, poultry, pasta, cheese and grains. [1] Products that have been subjected to IQF are referred to as individually quick frozen.
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Potatoes may not last as long as some other pantry foods, but they provide a lot of nutrients and energy per dollar, Zenker said. “They often can be bought for $3 or less per 10 pounds.
Since we can do everything from bake and twice bake to roast, fry, grill, hasselback, hash, smash, and salad-ify spuds, we almost always have a big bag of potatoes on hand.