The starch in potatoes gives them their fluffy, soft texture, but also makes potatoes high in carbohydrates. Removing the starch reduces the carbohydrate content, which is helpful when you're following a low-carb diet. In addition, cooking high-starch potatoes makes them soft and crumbly.
What is the purpose of starch in potatoes?
Thickening agents One of the main uses for potato starch is as a thickener in a variety of recipes because it absorbs water effectively. However, extreme heat may cause the starch to break down, meaning it may not absorb moisture properly, which hinders its thickening effect.
What happens if you don't remove starch from potatoes?
Too much starch often leads to soft, brown and mushy fries; not the crisp, golden-brown chips we all know and love (and expect from our chippies!).
Is removing starch from potatoes healthier?
Soaking potatoes has benefits beyond removing a small amount of starch. Soaking reduce levels of acrylamide, a chemical formed when foods high in starch are fried or cooked at high heat, such as baking or roasting. Acrylamides may contribute to cancer in animals and may have health risks for people.
How does starch affect potatoes?
When you bake a potato, the starch granules absorb the moisture within the potato. Within the confines of the potato skin, moisture soon turns to steam that expands with great force, separating the starch granules and making a fluffy baked potato.
More useful articles on a similar topic 👇
Does potato starch dissolve in water?What happens to starch when you chill a cooked potato?
