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Potatoes in various preparations - rinse or no?

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Potatoes in various preparations - rinse or no?

jeremyn | Mar 23, 2010 04:14 PM

Ok, explain potato starch to me. Recipes and opinions are all over the map.

French fries -- some rinse, some don't.

Hash browns -- most seem to rinse.

Latkes -- some rinse, some don't.

I've seen people argue that rinsing makes a crispier product, but that doesn't make sense to me. If that's true, why do we coat stuff in corn starch before deep frying?

So, can someone give me a good answer -- How does potato starch affect various preparations? What are the tradeoffs of rinsing vs. not rinsing? And most importantly -- why?

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