Whether or not to soak potatoes before cooking is a common cooking dilemma. Many recipes call for soaking, claiming it improves texture and removes excess starch. But is it really necessary? Let’s take a detailed look at the soaking process and its effects to help you decide if you should soak your potatoes before sauteing.
What Happens When You Soak Potatoes?
When potatoes are soaked in water prior to cooking, two main things happen:
1. Starch is Released
Potatoes contain starch granules that absorb water when soaked. This causes the starch granules to swell and leach out into the water. Soaking makes the potato starch more soluble and leads to it being removed from the spud.
2. Moisture is Absorbed
In addition to losing starch, soaking causes potatoes to absorb water. This hydrates the vegetable and makes the cells swollen with moisture. The added moisture alters the texture, making the potato softer when cooked.
So in summary, soaking removes excess starch from potatoes while also helping them retain moisture. These dual effects of soaking impact the final texture after cooking.
Does Soaking Affect Sautéed Potatoes?
Sautéing involves cooking potatoes in a small amount of fat over relatively high heat. It results in browned, crispy potatoes. Soaking will impact the final sautéed potato in a few ways:
Texture
Soaking potatoes before sautéing will result in softer, less dense potatoes. The hydration causes the potato cells to swell with absorbed water. When sautéed, this creates a soft, almost mushy texture.
The loss of starch also affects the interior firmness. Starch helps maintain the potato’s structure. Less starch means the sautéed potatoes are more likely to fall apart.
Browning
The removal of starch encourages more even browning on the exterior of sautéed potatoes. Starch can interfere with the maillard reaction and cause uneven cooking. Soaking produces a clean surface that crisps up nicely.
Flavor
Soaking can dilute potato flavor by leaching out starch, minerals, and simple sugars. Sautéed potatoes depend on concentration of flavor for the best taste. Less intense potato flavor may result from soaking.
Should You Soak Potatoes Before Sautéing?
Based on the effects of soaking, it may not always be the best choice for sautéed potatoes. Here are some recommendations:
Don’t Soak For Crispy Potatoes
If you want crispy, browned exterior and fluffy interior, do not soak the potatoes. Soaking creates a soft texture and inhibits crisping.
Do Soak For Very Starchy Potatoes
Highly starchy potatoes like russets may benefit from soaking to prevent uneven cooking. Soak briefly in cold water, no more than 2 hours.
Partially Soak For Flavor
To retain some flavor but reduce starch, you can soak potatoes for 30 minutes to 1 hour. This removes some starch but prevents excessive dilution.
Skip Soaking For Small, Waxy Potatoes
Baby potatoes and fingerlings have less starch. Soaking is unlikely to provide texture or cooking benefits.
Tips for Sautéing Potatoes
Follow these tips for the best sautéed potatoes, whether you soak or not:
– Cut potatoes evenly for uniform pieces. This encourages even cooking.
– Pat potatoes dry before sautéing to prevent splattering and help browning.
– Use a fat like olive oil or butter to coat potatoes and pan before sautéing.
– Cook over moderately high heat to crisp and brown the exterior.
– Flip occasionally for even browning.
– Season with salt, pepper, herbs and spices near the end of cooking.
Conclusion
Soaking potatoes before sautéing impacts texture and browning due to starch and moisture changes. It may be beneficial for very starchy types like russets but is unlikely to improve waxy potatoes. For crispy sautéed potatoes, soaking is best avoided, while brief soaking can help reduce sticking and uneven cooking. Pay attention to the variety of potato and the desired finished texture to decide if soaking suits your needs. With the right technique, sautéed potatoes can develop a crispy browned exterior and fluffy interior whether soaked beforehand or not.