Ya,, The potato keeps sticking to the screen. I have tried different temps, shaking the basket while cooking. Pre blanching the potato to coat in oil, gaufrette potato, shredded, whole chip like slices, even went as far as to coat the potato in flour first. They stick so bad they destoy when the baskets are seperated. I am so frustrated but i am determined to be able to bang these little things out eventually.
I've never cooked potatoes this way, but I have made deep-fried baskets from taroroot many times. After grating, the taro is soaked for about 30 minutes and then wrung in a towel. The taro is then sprinkled with a little flour before frying. The frying starts at 350 to 375°F. It never sticks significantly.
Well the only advice I can give is to dip the basket in the oil (without the potatoes, and in a pre-heated fryer, of course.)…Then add potatoes to basket and dip in the oil. If that doesn’t help…then you should consider frying them the old-fashioned way….*shrugs*
Note: this if of course done after the potatoes have been peeled, rinsed, drained etc.
Another blast from the past. This thead is ten years old.
I used to have one of those baskets. After frustrating myself with it for years I finally deep sixed it. The thing never worked, no matter what I did to the spuds.
Recently I saw a celebrity chef (forget which one at the moment) who made the baskets using two ladles. I would have thought this unsuitable, cuz the potatoes aren't actually surrounded by the hot oil. But they seemed to come out ok.
I have used those "baskets" and while I haven't had nearly the problems that some of you have had, I've found that I prefer the ladel method more. There seems to be less sticking and as Chefross alluded to, no errant pieces of potato bent over the wires locking the baskets shut.
Most potao nest at least good ones are stainless steel. They are a has been in most places but once in a while we use for banquet. We make 100s at a time, and break or have stick very few. Julianne and make sure taters are dry . Spray the baskets, put taters in make sure none sticking out put in fryer our is set at 360 open basket when light brown ,let freefall into fryer remove with a spider. turn upside down let cool.
They are less apt to break taking out of baskets in oil instead of tying to bang or tap out on sheet pan which is what I have seen some people do.
I have one and they do tend to be hard to deal with. Try making gaufrette potato slices instead of shredded or julienne potatoes. I find they are easier to remove and hold up better. Practice makes life easier.