I wonder if the tater could be sous vide after slicing to perfect temp and then somehow flash crusted. Similar idea to twice cooked fries that are boiled, frozen, then fried.
To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.
Too much delta t leads to too much delta T.
I wonder if the tater could be sous vide after slicing to perfect temp and then somehow flash crusted. Similar idea to twice cooked fries that are boiled, frozen, then fried.
To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.
Id wrap the top half in foil, cook it upside down for 50-75% of the cook time, then flip rightside up and take the foil off to finish.
https://www.simplyrecipes.com/recipes/how_to_cook_potatoes_sous_vide/
Go for it, let me know how it turns out!