Why soak potatoes before cooking?

Have you ever wondered why many people soak their peeled potatoes in water before cooking them? Well, here's the answer for you.

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According to experts, in reality, potatoes always contain a certain amount of solanine – a substance that can cause deadly poisoning at a dose of 0.2-0.4 grams per 1 kg of body weight. This substance is more present in potatoes with green skin and sprouted potatoes.

Peeled and soaked potatoes before cooking is a simple way to reduce the amount of harmful toxins.

After peeling, you should soak the potatoes in water for at least half an hour before cooking to let solanine decompose in the water, then rinse with clean water.

In addition, soaking potatoes in water after peeling is also a way to help potatoes maintain their yellow color and look fresher.

If peeled potatoes are exposed to the air, the starch on the surface will react with the air and light, creating a dark color. This is also a reason why potatoes need to be soaked before cooking.

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Frequently asked questions

Soaking potatoes in cold water helps to remove excess starch, resulting in a crispier texture when cooked. It also prevents the potatoes from sticking together and helps to retain their shape.

It is recommended to soak potatoes for at least 30 minutes, but no longer than overnight. Soaking for too long can cause the potatoes to lose their structure and become mushy.

While soaking is beneficial for most potato varieties, it is especially important for starchy potatoes such as Russets or Idaho potatoes. Waxy potatoes, such as new potatoes or fingerlings, may not require soaking as they have a lower starch content.

It is best to use cold water for soaking potatoes, as warm water can encourage the growth of bacteria. Ensure that the water is changed regularly during the soaking process to keep the potatoes fresh.

Soaking potatoes in water initiates a process called ‘gelatinization’, where the starch granules in the potatoes absorb water and swell. This process helps to soften the potatoes and improve their texture, making them ideal for frying, roasting, or mashing.

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