keeping potatoes warm
AGAIN not a food truck thread!
I am at odds with my best cook i have on staff on the method we are using for beakfast potatoes. we have some other disagreements on methods, but this is a big one.
be fore i took over the diner, they have been using red potatoes, quartered, boiled, chilled stored in water in the walk in and then fried on the griddle. they do big batches of them at a time which i feel is eating up a great deal of our griddle space and slowing down our ticket times.
aside from that, I don't like it. I think the consistency is awful.
My solution/compromise was to roast reds in the oven and transfer them to the steam table to keep them warm. This also was a complete failure. we couldn't keep the potatoes warm.
I am considering frying hashbrowns o'brien style (cubed russets) then holding them on the steam table to serve. My head cook and i are at odds with this method.
I have done it with my chorizo and potatoes and it has worked fine i am just curious to hear what others here feel about staging potatoes on a steam line and keeping them hot versus trying to par cook and then finish on the griddle.
If it works for you can you share why?
If you think its a terrible idea could you please help me understand why?