Why do I have to soak potatoes before frying? 

In this brief article, we will provide you with the answer to the query: “Why do I have to soak potatoes before frying?”, discuss some steps to get perfect french fries. We will also talk about potato varieties and their uses. 

Why do I have to soak potatoes before frying? 

Soaking potatoes in water before frying them is important to draw out extra starch, making them more rigid and less likely to stick together. That is the key to the crisp texture of the fries.

What are the tips for making perfect french fries?

Choosing the potato

Choosing the wrong potato has a significant impact on the end product. When you walk into the market, there are so many different kinds of potatoes. 

Because of their high starch content, Russet potatoes are ideal for french fries. They keep their form and provide a crispy fried. 

A Russet Burbank is the name given to the renowned Idaho potato, which is popular in fast-food restaurants. New potatoes and sweet potatoes are also good for pan-frying. Their forms are too short for typical long fries, but they are ideal for pan-fries

Type of cut

There are several methods to chop potatoes, but everyone who wants a particularly crispy potato should be aware that thickness is very important while frying. The thinner your potatoes are, the crispier they will be. It is also critical to maintain the cut equal, which means keeping the length and width of all the potatoes the same.

Cooking before frying

The quantity of water in some meals is one factor that might prevent them from frying crisply. This also applies to potatoes, which contain a lot of water. To eliminate it, place them in a pot of boiling water for a few minutes, or until they soften somewhat. Then move it to a container of cold water to stop the cooking process.

The potatoes should be dried

It is critical that you thoroughly dry the potatoes after frying them. Using a paper towel, dry them well.

Heat well the oil

Extremely hot oil is essential. It has to be hot for both frying and baking.

What are the potato varieties and their uses?

Russets

Characterized by their rough brown skin and white flesh. The thick exterior crisps up when cooked. They are simple to mash and excellent for frying and roasting. They will, however, dissolve in soups and stews.

White potatoes

White potatoes, such as Onaway and Elba, have smoother, thinner, and lighter-colored skin than russets. They are considered all-purpose potatoes because they are creamy when baked yet retain their firmness when boiled. If you’re not sure what potatoes to use in a dish, white potatoes are a safe bet.

Waxy potatoes

These potatoes, popularized by the popular Yukon Gold variety, have fine-grained, thick flesh that keeps its form when cooked. They are great in potato salad, soups, and stews, but they may also be roasted or baked. Carola potatoes are also included in this group.

Colorful potatoes

All-Blue potatoes have purple-blue skin with lighter blue flesh. It has a mealy texture, making it ideal for baking. When baked, microwaved, or fried, All-Blues retain their color the best; when boiling, the flesh fades to a greenish-blue. Some individuals believe it has a light nutty flavor. 

Cranberry Crimson, also known as All-Red, has red skin and pink meat (sometimes swirled with white) with a solid structure that keeps its form, making it suitable for boiling and sautéing. 

Red Cloud is a red-skinned potato with dry, white meat, ideal for baking.

Fingerling potatoes

They look like fingers, being little and elongated. They have thin, sensitive skin (which is a good thing otherwise they would be tough to peel) and are delicious when roasted. Because they are so little, you can boil them whole, skin on, and they don’t absorb as much water as potato pieces, so they are also perfect for potato salad.

New potatoes 

These are immature potatoes collected in early summer before they are fully ripe. They might be of any type. Their skin is thin and soft, and they are frequently cooked whole with butter and fresh parsley. They have a shorter shelf life period than ripe potatoes.

Conclusion

In this brief article, we provided you with the answer to the query: “Why do I have to soak potatoes before frying?”, discussing some steps to get perfect french fries. We also talked about potato varieties and their uses. 

References

Our Everyday Life. “What Is the Best Potato for Frying?” Accessed January 6, 2022. https://oureverydaylife.com/what-is-the-best-potato-for-frying-13427386.html.

Hesser, Amanda. “Deep Secrets: Making the Perfect Fry; The Potato of the Moment Is Often a Soggy Disappointment. Time to Take Things Into Your Own Hands.” The New York Times, May 5, 1999, sec. Food. https://www.nytimes.com/1999/05/05/dining/deep-secrets-making-perfect-fry-potato-moment-often-soggy-disappointment-time.html.

www.gardeners.com. “All About Potato Varieties, Choosing Potatoes | Gardener’s Supply.” Accessed January 6, 2022. https://www.gardeners.com/how-to/potato-varieties/7556.html.

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.