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.
Lasts posts
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,3035
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,6325
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,163
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,6325
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,6775
Other pages you may also like
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021140 K4.5
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021276 K 23.7
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20243,9705
What happens to the bread when you make it?
This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.May 28th 202111 K4.9
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.April 14th 20246,0104.5
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this page