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Not speaking to this recipe, per se, but Shirley O Corriher suggests for similar recipes that letting the potatoes refrigerate over night before peeling and slicing will convert some of the starch into sugar, which will improve browning in an oven.
this is one of the risks when asking food science questions. yes, it will convert starch to sugar, improving browning .... but it will also make potatoes sweet. shirley is really cool and knows a lot, but she does tend to make these kinds of suggestions. in her first book she bastes chicken with corn syrup to improve browning. cooking is a lot more complicated than yes/no answers.
Not to mention you need the starch from the potatoes in order to hold the circular shape of the maxim together.
uh, yeah. besides tasting sh*tty, it won't work.
this is one of the risks when asking food science questions. yes, it will convert starch to sugar, improving browning .... but it will also make potatoes sweet. shirley is really cool and knows a lot, but she does tend to make these kinds of suggestions. in her first book she bastes chicken with corn syrup to improve browning. cooking is a lot more complicated than yes/no answers.
This sounds like the worst thing ever.