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
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...June 29th 20253135
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 20251,9505
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 20252,2825
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 20253,748
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 20244,1795
Other pages you may also like
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?November 28th 20207,8944.5
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...January 1st 201118 K3.9
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?May 30th 20238,3985
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 20251,9505
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 20253,748
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