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Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe.
But there's a "but": depending on the recipe, the second washing may be a bad idea. Let's see why.
But there's a "but": depending on the recipe, the second washing may be a bad idea. Let's see why.
Last modified on: May 19th 2025
Should potatoes be washed twice?
Let's take a closer look:
1) Wash the potatoes, then peel them => nothing to say, this is essential, unless your recipe uses potatoes with the skin, in which case you just need to wash and brush them carefully.
2) Cut the washed potatoes into slices => also classic, but without it being really visible, a discreet white substance appears (after a while) on the cut surface, which is the starch contained in the potato.
Now, this starch, although tasteless, is an excellent natural thickener which can be very useful in the rest of the recipe. Let's imagine you're making a leek-potato soup, for example, using the unwashed potato slices will improve the velvety texture of your future soup, and the same applies to a gratin.
That's why the answer to the question "Should potatoes be washed twice?" is "It depends!" :
- If the potatoes are to be used in a recipe where you're looking for a velvety, creamy, binding texture (soups, "raw" gratins, etc.) => no, they shouldn't be washed a second time, but added freshly cut.
- If the potatoes are to be used in a recipe where crispness or crunchiness is required (chips, fries, etc.) => yes, they should be rewashed to remove the starch.
Note that if you cook or precook the potatoes before use (for a gratin or tartiflette, for example), any starch is eliminated by cooking.
To sum up: Depending on the recipe you choose, wash the potatoes once or twice, i.e. keep or eliminate the starch they produce on the surface.
1) Wash the potatoes, then peel them => nothing to say, this is essential, unless your recipe uses potatoes with the skin, in which case you just need to wash and brush them carefully.
2) Cut the washed potatoes into slices => also classic, but without it being really visible, a discreet white substance appears (after a while) on the cut surface, which is the starch contained in the potato.
Now, this starch, although tasteless, is an excellent natural thickener which can be very useful in the rest of the recipe. Let's imagine you're making a leek-potato soup, for example, using the unwashed potato slices will improve the velvety texture of your future soup, and the same applies to a gratin.
That's why the answer to the question "Should potatoes be washed twice?" is "It depends!" :
- If the potatoes are to be used in a recipe where you're looking for a velvety, creamy, binding texture (soups, "raw" gratins, etc.) => no, they shouldn't be washed a second time, but added freshly cut.
- If the potatoes are to be used in a recipe where crispness or crunchiness is required (chips, fries, etc.) => yes, they should be rewashed to remove the starch.
Note that if you cook or precook the potatoes before use (for a gratin or tartiflette, for example), any starch is eliminated by cooking.
To sum up: Depending on the recipe you choose, wash the potatoes once or twice, i.e. keep or eliminate the starch they produce on the surface.
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