4 Smart ways to remove starch from potatoes

Love eating potatoes, but afraid of the carbs? Then we have got your back with some simple hacks given below that will make potatoes a little healthy. There’s no denying that the high amount of starch in potatoes is basically a type of carbohydrate that can make them soft when cooked, but what makes this one a concern is that eating potatoes can spike blood sugar levels quickly, which is a major threat to people struggling with diabetes.Well, if you are trying to manage blood sugar, reduce calories, or simply reduce the starch content in potatoes, then here are some simple options to make potato based delicacies more delightful.

One of the easiest and most common methods to remove surface starch is soaking raw, cut potatoes in cold water. After peeling and slicing the potatoes, place them in a bowl of cold water for at least 30 minutes. The starch leaches out into the water, making the potatoes less sticky and more suitable for frying or baking. For best results, change the water once or twice during soaking.

If you are short on time, rinse the cut potatoes under cold running water for 3–5 minutes. Stir the potatoes gently while rinsing to ensure all surfaces are washed. You’ll notice the water initially looks cloudy—that’s the starch being washed away. Once the water runs clear, your potatoes are ready to be cooked with reduced surface starch.

Blanching is a useful method if you plan to fry or roast potatoes. Bring a pot of water to a boil and add the cut potatoes for 2–3 minutes. This quick boil helps release starch from the surface. After blanching, drain the potatoes and rinse them in cold water or place them in an ice bath to stop the cooking process. This not only removes starch but also helps achieve a crispier texture later.

For a deeper starch removal, soak the potato slices in warm

salted water for 20–25 minutes. The mild warmth helps open the potato cells, allowing more starch to escape, while the salt enhances flavor and further pulls out excess moisture and starch. This method is ideal before baking or roasting for better browning and texture.