Does nobody here have love for twice-baked (fridge>~90min bake>fridge, short bake when ready to eat) potatoes? Haven't seen them mentioned here, but it's my go-to potato method.
They come out moist and waxy from cooking in their own juice without the flesh being exposed to direct heat or nutrient loss, and the refrigeration and long cooking should break down starch quite effectively.
[edit: originally a response to An almost fat free, starch free experiment.]
They come out moist and waxy from cooking in their own juice without the flesh being exposed to direct heat or nutrient loss, and the refrigeration and long cooking should break down starch quite effectively.
[edit: originally a response to An almost fat free, starch free experiment.]