What we did notice is that variability within one sample was often larger than the differences between samples. For instance, slightly thinner fries, or those with more skin, tended to be crisper.
Enter your email address below to subscribe to our weekly newsletter. Add Comment. Post Comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Table Of Contents. Cutting releases inner components, incl. Hypothesis 1: Soaking in sugar solution increases browning Conclusion hypothesis 1: Correct Hypothesis 2: Soaking and rinsing improve crispiness Conclusion hypothesis 2: No evidence found Closing soaking thoughts References.
Freshly cut potatoes ready for their overnight soak in water! Two bowls of potatoes. Both have been stored in the fridge overnight and have been cut to the same size, from the same lot of potatoes. Notice the whitish flecks on the left-hand side potatoes? That is dried up starch. Oven baked fries. Sample two had been soaked in sugar water. These were clearly more brown even black than the other fries. However, we could have easily adjusted for this by reducing their time in the oven.
Double fried potatoes that underwent the four different soaking and rinsing procedures. Soaking cut or peeled potatoes helps prevent browning. The browning color is caused by oxidation which happens when the potatoes are exposed to air. So soaking the peeled or diced potato in water helps keep the potato fresh by keeping it away from air.
Peeled whole or diced potatoes should not be soaking in water longer than 24 hours so they will not turn brown within that time. Soaking potatoes removes excess starch. The longer the potatoes soak means the crisper they will be when fried or roasted.
Potatoes that are soaked are also less likely to stick together, which is helpful when deep-frying in oil to make fries. Some chefs say that soaking potatoes can also result in creamier mashed potatoes. However, many chefs say rinsing diced potatoes and soaking for thirty minutes is more than enough to achieve a fluffy texture.
Fried potato recipes like French fries and chips tend to call for soaked potatoes. Given the importance of achieving a crispy exterior and fluffy interior, soaking is extremely helpful.
Soaking the potato pieces is also helpful in preventing the potatoes from sticking together when frying. Many oven-roasted or pan-fried recipes also call for soaking. Mashed potatoes also call for soaked potatoes.
However, even moderately starchy potatoes like Yukon golds can benefit from losing some of those excess starches so that you end up with a nice, fluffy mashed potato dish. Plan carefully to avoid over-soaking so that the potatoes retain their wonderful flavor and structure.
Whole potatoes are good to soak for a full 24 hours. While chopped potatoes should not be soaked longer than overnight. Diced or sliced potatoes can be soaked in water overnight in the fridge.
Peeled whole potatoes can be soaked in water for up to 24 hours if stored in the refrigerator. Unpeeled potatoes should not be soaked as the skin will block starches from releasing, which is the objective of soaking potatoes. The potatoes should be thoroughly dried before being fried since the potatoes will have absorbed water. I'm learning how to catch, grow, and cook my own natural food and my goal is to help others eat more food from nature. Eating natural food can taste great, be affordable and accessible with a little planning.
Cooking them only once. Terrific Recipes for Potatoes. Indulgent Mashed Potatoes. Incredible French Fries. By Jasmin Sun Updated June 14, Save FB Tweet More. Bistro Fries. In This Article:. Potato Puffs. These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries. Valeria Huneeus' granddaughters love picking up the little puffs with their hands and popping them into their mouths.
Mashed Potatoes with Crispy Shallots.
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