| 摘要 |
A method for making skin-on potato boats includes slicing raw potatoes in half along their major diameter to form potato halves with exposed cut surfaces and removing center portions of the potato halves, leaving a potato layer adjacent the potato skin. The resulting hollowed-out potato halves are blanched, parfried, and frozen for later reconstitution. Upon parfrying, the potato layer has an integrated cellular structure. The reconstituted product has an oil content within the range of about 6-11%.
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