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Allison works in the Food52 test kitchen
If starch is your concern, first start with the type of potato. Red potatoes (most often boiled or roasted) are lower in starch, while the russets and yukon gold (common potatoes for mashing) will be higher in starch. For these, I would recommend peeling, cutting and submerging in water for a few hours. Afterwards, rinse and boil in fresh water, extracting even more starch from the potatoes.
QueenSashy is a trusted home cook.
Can you provide a bit more details on what you will be making? In general, if you peel the potatoes, slice or cube them, and then wash the potatoes after they've been sliced, you will eliminate quite a bit of starch.
June is a trusted source on General Cooking.
It all depends upon what you are making. Different types of potatoes are better for certain recipes. We can better help you if you ask a m re specific question. Why do you want to remove the starch from the potatoes in the first place?
pierino is a trusted source on General Cooking and Tough Love.
If you remove the starch from a potato you are not going to have much potato left.
Potatoes are made from starch. Whatever phenomenon is being described in these recommendations, it's not "taking the starch out of potatoes."
It would be like taking the hydrogen out of water molecules.
Sunchokes are sometimes recommended as a starch free potato alternative, but they're a fairly assertive flavor.
Use your tomato crimper. You guys gotta get rid of this thread, it simply cries out for wise*** comments.
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Well played. You deserve a cookie.
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