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For most potato preparations, giving your spuds a quick bath can lead to better results because it helps remove excess starch.
When you cut potatoes, it releases starch, which can help thicken a soup or sauce. But washing away this excess starch is the key to fluffier mashed potatoes, crispier roasted potatoes, crunchier fries, and perfectly tender potato salad.
For most potato preparations, giving your spuds a quick bath can lead to better results because it helps remove excess starch.
When you cut potatoes, it releases starch, which can help thicken a soup or sauce. But washing away this excess starch is the key to fluffier mashed potatoes, crispier roasted potatoes, crunchier fries, and perfectly tender potato salad.
Be sure to soak peeled and cut potatoes in cold water; warm or hot water will actually cause the starch to swell and gelatinize.
You can also hold cut potatoes in cold water in the fridge for up to two days if you want to prep them in advance.
When it’s time to cook, just drain and rinse them, dry them well, and you’re ready to go.