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When our refrigerator is empty, we're stumped as to what to make for dinner. At that point, potatoes step in as our saviour! It's one of the most well-liked veggies on the planet and is adaptable enough to enable you to quickly prepare several meals. The finest thing is that we may add any flavour and prepare the root vegetable however we like because of its bland flavour. We can do a lot with a single potato, from preparing crispy fries to adding it to Indo-Chinese flavours or creating opulent potato gravies. But the high starch content of potatoes is the only thing stopping us from eating them every day.
We frequently hear that eating too many carbohydrates might be harmful to our health. But how I hear you ask? According to some research, eating too much starch can lead to weight gain, high blood pressure, and an increased risk of heart disease. The starch content of potatoes can vary greatly. According to a study that was published in the Nutrients Journal, fresh potatoes typically comprise 20% dry matter, of which 60-80% is starch.
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With just a brief rinse in cold water, the majority of the surface starch can be removed. Simply chop your potatoes in half and run them under cold water to prepare them. Soak the potatoes in a bowl of cold water for a few hours for the best results. You'll see starch and cloudiness at the bottom of the basin. If additional water is required, add it and rinse the potatoes between additions to get rid of any possible starch sediment.
Blanch in hot water
The starch in potatoes can be further removed by blanching them in boiling water. They only need to cook for a little time until they are soft. Starch from the potato is transferred to the boiling water by the minute starch granules, absorb the hot water, expand, and explode. Before adding the peeled potatoes, bring a saucepan of water to a boil.
Soak in salt and blanch
After peeling and slicing it into equal pieces, soak it in salted water. Drain the water and replenish it after 30 minutes. After that, boil it for 15 minutes in fresh water. Replace that water with new water, then re-boil the mixture. By blanching the potato, a significant amount of starch is extracted.
