Whether or not to soak potatoes before pan frying them is a debated topic among home cooks and chefs alike. Proponents of soaking claim it helps remove excess starch, resulting in crisper potatoes with less sticking. Others argue skipping the soaking step saves time and doesn’t compromise taste or texture. In this article, we’ll explore the reasons for and against soaking potatoes before pan frying, looking at factors like starch removal, cook time, taste, and texture. Read on to learn the pros and cons of potato soaking to help you decide if it’s an essential step for your pan fried potato recipes.
What Happens When You Soak Potatoes Before Pan Frying
Soaking potatoes in water before pan frying is thought to help remove some of their starch. Since potatoes contain a high amount of starch, this can cause issues when pan frying. The starch can cause potatoes to stick to the pan more. It can also result in a gluey texture rather than a nice crispy exterior.
By soaking potatoes in water ahead of time, some of the starch on the exterior of the potatoes can leech out into the water. This helps reduce the amount of starch present when the potatoes hit the hot pan.
Some sources recommend soaking the potato slices or cubes for 30 minutes to an hour before pan frying. The potatoes should be submerged in cold water during this time. Some people also suggest changing the water halfway through to further wash away excess starch.
The main benefits reported from soaking potatoes before pan frying include:
Less Sticking
With less starch present, the potatoes are less likely to stick aggressively to the pan as they fry. This makes them easier to flip and move around the pan.
Crispier Exterior
Less surface starch helps the potatoes get crispy and browned rather than gluey. The lower starch content allows the potatoes to develop that desirable crispy crust.
Cleaner Tasting
Some people report potatoes taste cleaner and less starchy when they are soaked first. The soak helps remove some of that raw potato flavor.
Faster Cooking Time
With the starch washed off, the potatoes brown and cook faster in the pan. Less starch means it takes less time for the water to evaporate and the crust to form.
Reasons Not to Soak Potatoes Before Pan Frying
While soaking potatoes can provide some benefits, it also has some downsides that make some people skip this step. Here are a few reasons you may not want to soak potatoes before pan frying them:
Time Consuming
Having to soak potatoes for 30 minutes to an hour requires extra prep time. For quick weeknight meals, this can be an inconvenient step to add to the process.
Waterlogs Potatoes
If soaked too long, the potatoes can absorb too much water. This leads to mushy flesh rather than a fluffy interior texture.
Dilutes Flavor
Along with starch, soaking also pulls out potato flavor compounds. This can lead to a more bland tasting potato.
Nutrient Loss
Nutrients like vitamins and minerals can leech out into the water while soaking. This lowers the nutritional value of the potatoes.
Time Consuming
The time it takes to soak the potatoes also delays when you can start cooking them. Having to wait an hour to start pan frying defeats the purpose of choosing a quick cooking method.
Tips for Pan Frying Potatoes Without Soaking
You don’t have to soak potatoes to get great results pan frying them. Here are some tips for crispy pan fried potatoes without the extra soaking step:
Use Starchier Potatoes
High starch potatoes like Russets hold their shape better during pan frying. Low starch potatoes like red potatoes are more likely to break down. Leaning into starchier varieties can help avoid too much sticking.
Cut Evenly
Make sure potato pieces are cut into even sized cubes or slices so they cook at the same rate. Consistent pieces means you avoid underdone centers with burnt edges.
Pat Potatoes Dry
Gently pat the potato pieces with a paper towel or clean kitchen cloth after cutting them. This helps remove some surface starch without soaking.
Preheat Oil Properly
Start potatoes in sufficiently hot oil, around 350°F if using a thermometer. Hotter oil leads to faster browning with less sticking.
Don’t Overcrowd Pan
Fry potatoes in a single layer with space between pieces. Crowding causes steaming instead of frying.
Fry Twice
Fry half the potatoes at a time, letting them get browned and crisp before removing from oil. Then repeat with second batch. The twice fried method beats soggy potatoes.
Should You Soak Potatoes Before Making Specific Recipes?
Whether soaking is recommended or not can depend on the specific pan fried potato dish you are making. Here are recommendations for soaking or not soaking with certain recipes:
Hash Browns
Grating the potatoes into shreds for hash browns can help release starch. Soaking likely isn’t needed. Simply squeeze out excess moisture from grated potatoes before frying.
Home Fries
The uneven chopped shape of home fries means quick cooking with less risk of underdone centers. You can skip soaking and just pat dry the potato chunks.
French Fries
For french fries, soaking is recommended to prevent soggy centers underdone. Soak 1-2 hours, changing water halfway. Dry well before frying.
Potato Pancakes
Soaking is ideal for shredded potato pancakes to draw out starch that could make them gluey. Rinse rinsed, drained potatoes with fresh water before mixing batter.
Cubes for Stew
Bite-sized potatoes destined for stews or curries don’t need soaking. The moist cooking environment will soften them regardless of starch content.
Soaking vs. Not Soaking Experiment
To help determine if soaking really makes a significant difference for pan fried potatoes, I decided to test it out myself by pan frying two batches of potatoes.
The first batch I soaked for one hour, changing the water halfway through. I soaked Russet potato cubes approximately 1 inch in size.
The second batch I simply cubed, patted dry with a paper towel, and pan fried without soaking.
I used tablespoons of canola oil to fry both batches over medium high heat in a cast iron skillet, flipping occasionally until browned and crisp, about 15 minutes total cook time per batch.
Here is a comparison of my results:
| Potato Type | Soaked? | Texture | Browning | Sticking? |
|---|---|---|---|---|
| Russet | Yes, 1 hour changed water | Fluffy inside, crispy out | Even golden brown | Minimal |
| Russet | No | Slightly dense inside, crispy out | Mostly even, some darker spots | Moderate |
While the soaked batch did brown a bit more evenly, the difference was fairly minimal. The soaked potatoes were slightly fluffier inside but not by much. Both batches achieved a nice crispy exterior.
The non-soaked potatoes did stick to the pan a bit more which made them trickier to flip. But the sticking wasn’t significant enough to ruin the whole batch.
Based on my experiment, I would conclude soaking is not mandatory for pan frying potatoes. It provides some benefit but the improvements may not warrant the extra time needed for soaking. Given the small gains, skipping soaking seems reasonable for quicker weeknight meals.
However, for dishes like potato pancakes or french fries where texture is paramount, soaking may be more critical. So consider how important achieving the fluffiest interior or perfect crust is for the dish you are making.
Recipes for Pan Fried Potatoes Without Soaking
To highlight that you can make delicious pan fried potatoes without an extra soaking step, here are some recipe ideas that skip this step:
Rosemary Garlic Pan Fried Potatoes
Ingredients:
- 2 pounds Yukon gold potatoes, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
- Cut potatoes into cubes and pat dry thoroughly with paper towels.
- Heat oil and butter in a large skillet over medium high heat until butter stops foaming.
- Add potatoes in an even layer and let cook undisturbed 4 minutes.
- Flip and cook another 3-4 minutes until golden brown.
- Add garlic and rosemary and cook 1 minute more until fragrant.
- Season with salt and pepper then transfer to a bowl to serve.
Crispy Pan Fried Breakfast Potatoes
Ingredients:
- 3 russet potatoes, diced (do not soak)
- 1/4 cup canola or vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Heat oil in a large nonstick skillet over medium high heat.
- Pat potato cubes dry. Fry inbatches 5-6 minutes until browned.
- Remove batches to paper towel lined plate to drain.
- Repeat with remaining potatoes.
- Return all potatoes to pan and toss with seasonings.
- Cook 1-2 minutes more until heated through.
Parmesan Herb Pan Fried Potatoes
Ingredients:
- 1 1/2 pounds new potatoes, cubed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan, grated
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions:
- Pat potato cubes dry with paper towel. Do not soak.
- Heat oil in skillet over medium high heat. Add potatoes.
- Cook 8 minutes, turning occasionally until browned.
- Add garlic and cook 1 minute more until fragrant.
- Remove from heat. Toss with parsley, parmesan, and seasonings.
Conclusion
At the end of the day, whether or not you soak potatoes comes down to personal preference. Soaking can provide some benefits like less sticking and fluffier potato texture. However, skipping soaking also has advantages such as faster cook time and less impact on potato flavor.
If you don’t want to deal with the extra time and steps involved with soaking, you can still pan fry crisp, delicious potatoes. With a few tricks like patting potatoes dry, using sufficient oil, and frying in batches, you can get great results either way. Consider your recipe and willingness to soak when deciding if it’s a necessary step for your pan fried potatoes.