Low-Oxalate Cooking Conundrum: Can Baby Red Potatoes Deliver Crispy Roasts? For those following a low-oxalate diet, finding suitable alternatives to traditional potatoes can be a challenge. Baby red potatoes, with their low oxalate content, are a promising option. However, their suitability for parboiling and roasting is uncertain. A home cook is seeking advice on whether these small potatoes have enough starch to produce the desired crispy slurry on the outside when roasted. Can baby red potatoes deliver the perfect crunchy texture, or will they fall short?
Would anyone know if baby red potatoes would be an okay selection for parboiling & roasting? Not sure if they have enough starch to get that slurry on the outside to make them crispy when roasted. I prefer to use the baby potato because I'm on a low-oxalate diet and they're the lowest so wondering about them specifically. submitted by /u/chordsimple [link] [comments]
