Soaking potatoes in salt water before frying is a common technique used to improve the texture and flavor of french fries and potato chips. The salt water soak serves several purposes: it seasons the potatoes, draws out some of the starch for a crisper exterior, and allows the potatoes to absorb water so they stay moist and tender when fried. But exactly how long should you soak the potatoes to achieve the best results? The recommended soaking time can range anywhere from 30 minutes to overnight depending on the source. In this article, we’ll go over the benefits of a salt water soak, factors that affect recommended soaking times, and provide general guidelines for how long you should soak potatoes in salt water for different applications.
Benefits of Soaking Potatoes in Salt Water
Soaking cut potatoes in salted water before frying provides several advantages:
Seasons the Potatoes
The salt in the soaking liquid seasons the potatoes so they develop a seasoned flavor all the way through. This enhances the flavor of the fries or chips compared to unsoaked potatoes which only develop seasoning on the exterior.
Crisps the Exterior
Salt water pulls out some of the starch on the exterior of the potatoes. This helps the potatoes develop a crisper crust when fried. Too much starch on the surface can cause a gummy or soft texture.
Moisturizes the Interior
As potatoes soak, they absorb water which hydrates the interior. This keeps the middle moist and fluffy after frying instead of becoming dried out.
Provides Time for Seasoning Absorption
Soaking allows time for the salt to fully permeate the potatoes. Given enough soaking time, the salt will distribute evenly throughout the interior for seasoning throughout.
Factors that Affect Recommended Soaking Time
Several factors impact how long you should soak potatoes in salted water:
Potato Type
The variety of potato makes a difference in required soaking time. Waxy potatoes like red potatoes have a lower starch content than starchy russet potatoes. Waxy varieties require less soaking time to sufficiently remove excess starch. Russets have more starch and may need longer soaking periods to sufficiently de-starch and seasoning penetration.
Potato Size
Larger potato cuts require longer soaking than smaller cuts. French fry cut potatoes will need less time than wedge cut chips or whole baby potatoes. The seasoning and water needs more time to distribute throughout large pieces.
Salt Concentration
The saltiness of the water affects osmosis rates. Water will draw out of the potatoes faster into very salty water. A light brine requires longer than a highly concentrated brine to have the same impact.
Water Temperature
Warmer water temperatures accelerate osmosis and starch removal. Soaking in warm or hot brine reduces the time needed compared to a cold water soak.
Frying Method
Double fried fries or chips require less soaking time than single fry methods. The preliminary fry par-cooks the potatoes so they need less moisture absorption from soaking.
Desired Texture
The final texture you want affects soaking time. For very soft, moist fries you’d soak longer than for extra crispy fries or chips where you remove more starch.
Recommended Soaking Times
Taking these factors into account, here are general guidelines for recommended soaking times:
French Fries
– Smaller fry cuts (1/4 inch): 30 minutes to 1 hour
– Medium fry cuts (1/2 inch): 1 to 2 hours
– Larger fry cuts (3/4 inch): 2 to 4 hours
– Waxy potatoes: 30 minutes to 1 hour
– Starchy potatoes: 1 to 2 hours
– Single fry: 1 to 4 hours
– Double fry: 30 minutes to 1 hour
Potato Chips
– Thin slices (1/8 inch): 30 minutes
– Thicker slices (1/4 inch): 1 hour
– Smaller potato pieces: 1 hour
– Larger wedges or whole baby potatoes: 2 to 4 hours
Here is a table summarizing the recommended soaking times for fries and chips:
| Potato Type | Cut Size | Soaking Time |
|---|---|---|
| French fries | Smaller (1/4 inch) | 30 mins – 1 hour |
| French fries | Medium (1/2 inch) | 1-2 hours |
| French fries | Larger (3/4 inch) | 2-4 hours |
| Potato chips | Thin slices (1/8 inch) | 30 mins |
| Potato chips | Thick slices (1/4 inch) | 1 hour |
| Potato chips | Smaller pieces | 1 hour |
| Potato chips | Larger wedges or whole | 2-4 hours |
Other Applications
The soaking times can be applied to other fried potato dishes as well:
– Potato pancakes or latkes: 1-2 hour soak for grated potatoes
– Fried mashed potato balls: 1-2 hour soak for shaped mashed potatoes
– Fried cubes for breakfast side: 1 hour for diced potatoes
Soak diced potatoes intended for home fries less time, around 30 minutes, since they’ll finish cooking through on the stovetop or in the oven.
Soaking Best Practices
To get the most out of a salt water soak, follow these best practices:
– Use cool or warm water, about 70°F to 80°F. Don’t use extremely hot water as it can make potatoes mushy.
– Dissolve 1-2 Tbsp salt per quart of water. Use enough salt so the water tastes salty.
– Soak cut potatoes in the amount of water needed to submerge them.
– Stir potatoes occasionally to redistribute and prevent sticking.
– Rinse potatoes under cold water after soaking and pat dry to remove excess moisture.
– Discard soak water after use. Don’t reuse as it contains starch and impurities.
Soaking in Advance
You can soak cut potatoes in salt water a day in advance:
– Soak potatoes 1-2 hours as usual.
– Drain, rinse, and pat dry potatoes well after soaking.
– Place dried potatoes in an airtight container or zip top bag.
– Refrigerate up to 24 hours before frying.
Let potatoes come back to room temperature before frying for even cooking. The initial salt water soak seasons the potatoes and provides needed hydration so they won’t dry out in the fridge.
Omitting the Soak
While soaking in salt water improves texture and flavor, it’s not strictly required to fry potatoes. You can skip the soak in a pinch:
– Pat dry cut potatoes well before frying to remove excess surface moisture.
– Increase the oil temperature slightly to compensate for potatoes not de-starching in a soak.
– Expect the exterior to be a little less crispy and interior less seasoned.
– Fry in small batches to prevent sticking since potatoes won’t separate as well without a brine soak.
– Add extra salt to the potatoes right after frying to boost seasoning.
A quick rinse and dry of cut potatoes also helps remove some surface starch when skipping a full soak.
Conclusion
Soaking potatoes in salt water before frying improves their flavor and texture by removing surface starch, seasoning the interior, and keeping them moist when fried. For most fries and chips, soak for 1-2 hours, adjusting for potato type, cut size, water temperature, and frying method. Use cool salted water, stir occasionally, and rinse potatoes after removing from the brine. With proper soaking technique, you’ll enjoy flavorful and crispy fried potatoes. While not required, take advantage of the salt water soak to make your fries and chips turn out perfect.