Should you soak potatoes in salt water before frying?

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  • Use your favorite type of potato for fries. For example, try russets for fluffy french fries or yukon golds for buttery tasting fries.

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Takeaway

Potatoes can be peeled and cut earlier to allow you to save time and cook faster. 

Simply following the basic steps of peeling, then cut the potato under cold water before submerging fully in cold water then leaving it in the fridge is one way to store it.  You will, however, need to use the potatoes earlier than 24 hours to make sure it is not waterlogged or mushy. 

If you plan to store a potato for a long time that involves freezing, potatoes have to be soaked in water for at least five minutes before blanching in boiling water then draining.  Set up the potatoes in a flat position, not touching each other while you place them in a ziplock bag in the freezer to start the freezing process. Once fully frozen, you can use the potatoes for a maximum of 12 months.

Related Post: Best Way To Store Arugula

Directions

Instructions Checklist
  • In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

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  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

Why do you Soak potatoes in water before frying?

The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.

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Freezing Peeled Potatoes

Image credit: Canva
Image credit: Canva

Some say that fresh food is always better. But in the absence of spare time, you need to use it wisely. Cook efficiently and save as much time as you can. Since potatoes are part of most of your dishes, it makes sense to prepare them earlier and have them on hand from a ready stash. 

Before you pre-freeze, choose potatoes that are at the peak of their freshness. You can freeze peeled potatoes, but you must first balance in boiling water until tender. Transfer the potatoes in airtight freezer bags in a single-layer lying flat in the rack to last a maximum of three months.  

You can use the frozen potatoes direct from the freezer, but you can thaw them in the refrigerator before taking them out. The taste and texture may not be the same as a freshly cooked or baked potato, but you can solve that by monitoring the doneness to avoid overcooking.

By partially cooking the potatoes, it is a time-saver in the preparation and cooking. You save time peeling and cutting it, and you save time cooking or baking it. When you are ready to cook or bake it, it needs less oven time or frying because it is already half cooked. You are just heating it or making it crispy. 

You should avoid freezing raw potatoes directly because of the enzyme action that causes the potato to turn black and mushy in the freezer. You risk the quality of the potato because it gets mushy during the thawing period. But if you have no time to blanch the potatoes, here are tips you can experiment with.

  • Use aged potatoes as mature as 2-4 weeks after purchase in the grocery, not the freshly harvested ones
  • Scrub your potatoes well and peel them.
  • Wash under cold water and allow to drain or air dry. 
  • Layer the potatoes flat and separate them from each other when placing them in a ziplock bag to avoid sticking when you thaw the potatoes to use.

It is tempting to buy a bag of frozen potatoes in the grocery. But if you are particular about quality and freshness, you would do it yourself. Potatoes that come in a five-pound bag will give you extra potatoes to consume even if it will last a few weeks at room temperature and a month in a dark and well-ventilated area.  

But peeled raw potatoes need to be partially cooked to take out the water and avoid the mushy and grainy texture when frozen. If you cannot blanch the potato and only have time to peel it, then you are better off just soaking it in water than leaving it in the refrigerator. It is not a good idea to freeze peeled raw potatoes. You boil the potatoes, then freeze it so it lasts 6-12 months in the freezer.

Why is my fried food soggy?

Sogginess is a particularly common problem with fried foods that have been coated with a batter or breading. When food starts to cool, the moisture in the space between the crust and the food turns into water droplets instead of steam. This can make the crust soggy from the inside out and ruin your once crispy crust.

What happens if you dont soak fries?

If you don’t soak them, the finished fries won’t be as crisp as they could and should be. It doesn’t matter how good your potatoes are, how fresh and hot your oil. The fries may look great, but they won’t be crisp. Then, after soaking, you fry them not once, but twice.

How long does it take to fry frozen french fries?

DEEP FRY. Heat the oil in the pan or fryer to around 175°C / 350°F. Place your McCain French Fries into the basket and let them sizzle away for 2 – 3 minutes, until they’re lovely, crisp and light golden.

Can you cut up potatoes the night before?

Cover cut raw potatoes with water to stop them from turning brown. You can prepare them the night before and still have creamy white potatoes the next day. Start by scrubbing potatoes under cool running water to remove dirt; prepare as directed in recipe. Place in a bowl, and cover with cold water by 1 inch.

Should you soak potatoes for mashed potatoes?

Eating healthy should still be delicious.

Soak the baking potatoes for just a few minutes in cold water to release some of their starch so the cooked spuds don’t get gluey. A combination of starchy bakers and more waxy, buttery Yukon Golds creates an ideal creamy-yet-fluffy final texture in the mash.

What potatoes are best for frying?

Frying is a time when the potato you choose can be crucial. The best commonly available types of potato for frying are on the starchy side, particularly Russet and white potatoes. But why?

Fried potatoes should be light, crispy, and (unless you’re frying up some potato chips) fluffy in the middle. To accomplish this, they need to cook at high heat and quickly so the water can evaporate and steam the inside of the potatoes as the surface starches form a crust and get that perfect golden hue.

Waxy potatoes, like red potatoes and fingerlings, contain a lot of water and not much starch. This will lead to potatoes that are limp, soggy, and provide evidence that not everything is better fried.

If you want to cut back on the calories, golden and white potatoes are perfect for these air-fryer potatoes from Seasons and Suppers.

Soaking Potatoes in Salted Water

There is some debate among chefs around adding salt to the soaking water for potatoes.

Ultimately, it depends on how you intend to cook your potatoes after soaking but we’ll cover the reason why some people include salt to the soaking water.

Some chefs say adding salt helps draw out excess moisture which results in super crispy fries. So it might be a good idea if you’re making French fries. Adding salt to the water transforms it into a brine which enhances the flavor of the potatoes.

However, most chefs find that adding salt to potatoes before deep frying causes the cooking oil to break down. So it’s better to salt and season the French fries when they come out of the fryer.

That being said, if you’re preparing oven-roasted potatoes or mashed potatoes then adding salt to the soaking water will make the potatoes taste better. However, adding salt to the water isn’t a necessary step.

Why are my roast potatoes not crispy?

If all crispy roast potatoes are alike, every limp potato is limp in its own way. Or at least in a few ways. Let’s look at a few of the usual suspects.

Wet Potatoes

One reason your potatoes might not get the desired crust is that they were not completely dry before going into the oven. If your potatoes are just washed or have soaked, you can pat them dry with paper towels or a clean kitchen towel. If you parboiled your potatoes, be sure to drain them well and let them rest for a couple of minutes so some of the excess moisture can evaporate.

Overcrowding

Another possible culprit is overcrowding the pan. For the surface of the potatoes to crisp up, they need space; otherwise, they end up steaming instead of roasting. Use a large enough pan and try to arrange the potatoes in a single layer to get the best results. You can use multiple pans if you need to, but be sure to rotate them halfway through cooking to get even cooking.

Fussing Too Much

Especially when trying new recipes, it’s tempting to check the oven often, flipping the potatoes every few minutes to check their progress. Fight this urge, though. Dropping the oven temperature by opening the door and flipping your spuds before they start to get a crust are sure-fire ways to make sure they don’t.

Type Of Potato

While waxy potatoes can be a good delicious roasted, such as these rosemary potatoes from Taste Of Home, they don’t get the same crust as starchy potatoes do. If crunch is what you’re after, you might want to try a starchier option.

Is it cheaper to make your own chips?

Is it cheaper to make your own chips?

We did research and calculated if homemade french fries made from scratch are cheaper than store-bought frozen french fries. Homemade french fries that you make from scratch are cheaper than the store-bought frozen french fries. It costs only 7.01$ to make french fries at home from scratch for 4 people.

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