Should you wash cut potatoes?

Whether or not to wash cut potatoes is a common question many home cooks ponder. On one hand, washing removes excess starch and prevents discoloration. On the other hand, it can lead to waterlogging and dilution of flavor.

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Quick Answer

The quick answer is that it depends. Washing cut potatoes is recommended in most cases to prevent discoloration and remove excess starch. However, when making dishes where you want the potatoes to be extra starchy or absorb flavors, skipping the wash can be beneficial.

Does Washing Prevent Discoloration?

Yes, washing cut potatoes in cold water prevents them from turning gray or brown. Here’s why:

Potatoes contain an enzyme called polyphenol oxidase.
When a potato is cut, polyphenol oxidase is exposed to oxygen in the air.
This causes a chemical reaction that produces melanin, leading to gray or brown discoloration.

Washing removes some of the enzyme from the potato surface, slowing the reaction.
The cold temperature also inhibits the enzymatic browning.

Washing is especially important for russet potatoes, which tend to discolor quickly due to their high enzyme content. But all cut potatoes will benefit from a rinse to maintain their fresh look.

Does Washing Remove Excess Starch?

Yes, washing also removes some of the potato’s starchy surface. Raw potatoes contain 15-20% starch by weight.

When you cut into a potato, starch grains are exposed on the slices.
If the potatoes are washed, the cold water can help rinse off some of this excess starch.

This prevents the potatoes from cooking up gluey or gummy.

The amount of starch loss depends on:

Duration of washing – the longer the wash, the more starch is removed

Water temperature – cold water leaches out more starch than warm
Potato type – waxy potatoes lose less starch than starchy russets

A quick rinse is sufficient for most purposes. Overwashing can make potatoes waterlogged and bland.

When Should You Skip Washing Potatoes?

While washing is recommended in most recipes, there are some cases where skipping it can be beneficial:

For extra crispy roast potatoes or fries: Leaving the starch intact helps get a crisper exterior.
For mashed potatoes: The starch contributes to a rich, creamy texture.

For potato salads: The starch helps the potatoes absorb other flavors and dressings.
For casseroles or soups: Again, the starch enables better flavor absorption.

So if you want fluffier, creamier mashed potatoes or your recipe depends on the potato starch, go ahead and skip the wash.

Otherwise, take a few minutes to rinse your sliced or diced potatoes before cooking or eating them raw. This quick step helps them stay appealing and prevents a gummy texture.

What’s the Best Way to Wash Potatoes?

Here are some tips for effective potato washing:

Use cold water rather than warm to rinse away more starch.

Don’t soak the potatoes – a quick rinse of 10-30 seconds is enough.
Agitate the potatoes gently to dislodge surface starch.
Drain washed potatoes well in a colander.

Pat dry with paper towels or a clean towel.

Washing cut potatoes and sweet potatoes works the same way. Just don’t overdo it.

Potatoes intended for roasting can be rinsed right before cooking. For potatoes that will be used in salads or sit after cutting, wash immediately after cutting to prevent discoloration.

Does Washing Raw Potatoes Remove Bacteria?

Washing raw potatoes helps remove some bacteria that may be present on the surface. However, it does not completely sanitize them.

Here are a few key points about raw potato safety:

Potatoes can harbor pathogens like Salmonella, E. coli, and Listeria, especially if they were grown in contaminated soil.

These bacteria are generally concentrated on the potato peel.
Washing helps remove some bacteria, but not all. The skin may still harbor bacteria after rinsing.
Cooking potatoes destroys any bacteria present, including on the skin. Raw potatoes pose the biggest risks.

So while a rinse is better than nothing, it’s not a substitute for cooking.

To be extra safe with raw potatoes:

Wash hands, utensils, and surfaces after handling.

Don’t cross-contaminate washed potatoes with raw meat, poultry, etc.
Refrigerate peeled or cut potatoes.
Cook potatoes thoroughly before eating.

Following basic food safety practices is important, whether you wash your potatoes or not.

What About Washing Peeled vs Unpeeled Potatoes?

Many people wonder whether to wash potatoes that will be peeled anyway. Here’s a look at the pros and cons:

Washing unpeeled potatoes:

Pro: Removes dirt and debris clinging to the skin, which could get transferred inside otherwise.
Con: Needs to be done gently to avoid forcing dirt and bacteria into micro-abrasions in the peel.

Washing peeled potatoes:

Pro: More effective at removing surface bacteria since the peel (where most bacteria reside) is gone.
Con: Can cause more nutrient and flavor loss from the exposed potato flesh.

So in summary:

Lightly wash unpeeled potatoes if visibly dirty.
Wash peeled potatoes to help remove additional bacteria.
Avoid soaking to prevent loss of nutrients.

As long as you handle them properly before and after washing, both peeled and unpeeled potatoes can be rinsed quickly and safely.

Do You Need to Wash Potatoes Before Cooking Them?

Washing potatoes before cooking serves a couple of functions:

Removes dirt and debris: A rinse cleans off any clumps of soil, grit, or residual dirt.

Prevents cross-contamination: Washing produce when you first bring it home helps avoid spreading bacteria around.

However, because the cooking process kills any bacteria, washing isn’t strictly necessary for safety.

Many recipes call for washing potatoes that will be boiled, roasted, or fried. But if your spuds look very clean, you can skip washing them before cooking.

Just be sure to:

Scrub visibly dirty potatoes with a vegetable brush.
Avoid letting raw potatoes or juices contact cooked foods, utensils, etc.

Discard the water used to boil potatoes.

Proper handling is more critical than washing when it comes to cooked potatoes.

What’s the Best Way to Store Washed Potatoes?

After rinsing and draining cut potatoes, you’ll need to store them properly to keep them in top shape. Here are some tips:

Pat potatoes dry with a paper towel or clean kitchen towel before storing.
Transfer to an airtight container like a plastic storage container or resealable bag.
Refrigerate for up to 5 days. Cold temperatures prevent graying and slow enzymatic reactions.

Add a damp paper towel to the container to maintain moisture levels.
Avoid freezing unless cooking first, as this can damage the texture.

Properly stored washed potatoes will stay fresh longer and avoid premature browning or decay.

Can You Soak Potatoes After Cutting to Prevent Browning?

Some recipes advise soaking cut potatoes in water for 30-60 minutes to prevent browning. However, this isn’t recommended.

Soaking causes:

Loss of nutrients and potato flavor into the water

Overhydration leading to a mushy, waterlogged texture
Potential leaching of starch, minerals, and vitamins

A brief rinse is sufficient. For best results:

Wash potatoes right after cutting.
Use cold water and gently agitate.
Drain immediately after rinsing.

Pat dry and refrigerate in an airtight container.

This preserves freshness without compromising quality.

Does Washing Potatoes Affect Nutrient Levels?

Washing does lead to some minor loss of nutrients:

Water-soluble vitamins like vitamin C and B-complex vitamins can leach out.
Minerals like potassium may also be reduced with excessive washing.
Starch loss affects resistant starch content.

However, potatoes contain the majority of nutrients in their flesh rather than the skin or surface.

A brief 10-30 second wash only causes minimal nutrient loss compared to:

Peeling – which strips away vitamins concentrated under the skin

Cooking methods like boiling – which leach out water-soluble nutrients
Soaking – which leads to more significant leaching

As long as you avoid soaking and overwashing, the nutritional impact is very minor. The benefits of preventing discoloration outweigh the small nutrient loss.

What Are the Best Potato Varieties for Washing?

All potato types benefit from washing after cutting. But some hold up better than others:

Potato Variety	How it Handles Washing
Russets	Prone to browning when cut. Washing helps prevent discoloration.
Red Potatoes	Susceptible to moisture loss after washing. Need extra care when storing.
Yukon Gold	Holds up well to washing and water absorption. Great all-purpose potato.
Fingerlings	Tend to get waterlogged if soaked. Rinse gently and pat dry.

The waxier, less starchy varieties like red or purple potatoes require a little extra care when washing to avoid absorbing excess moisture. But overall, all types benefit from a quick rinse.

What About Sweet Potatoes?

Like regular potatoes, sweet potatoes may also be rinsed after prep to help preserve freshness and appearance. However, there are some differences in how to handle sweet potatoes:

Use room temperature rather than cold water to wash sweet potatoes.
Avoid agitating roughly while rinsing.
Do not refrigerate raw sweet potatoes.

Store in a cool, dark place for 2-3 days.

The softer flesh of sweet potatoes makes them more prone to waterlogging and chill injury. But a brief room temp rinse and proper storage keeps them ready to use.

What if a Recipe Says Not to Wash Potatoes?

Some recipes explicitly advise against washing potatoes, especially for dishes like roast potatoes or fries. As mentioned earlier, leaving the starch intact helps achieve a crispy exterior and fluffy interior.

So if a recipe says to skip the wash, follow its directions – there’s a good reason!

Other cases where you may want to skip washing include:

Potatoes that will be peeled anyway

Potatoes that will be cooked immediately
Dirt-free potatoes that were just harvested or brushed clean

But it’s fine to override the no-wash advice and do a quick rinse anyway if it makes you feel better using visibly clean potatoes. Just be very gentle to avoid over-washing.

Troubleshooting Washed Potatoes

Here are some common issues that can arise with washed potatoes and how to avoid them:

Browning or graying after washing:

Don’t wash potatoes until ready to use.

Rinse soon after cutting to remove enzymes.
Dry potatoes thoroughly after rinsing.
Refrigerate in an airtight container.

Add a damp towel to provide moisture.

Waterlogged or mushy texture:

Avoid soaking potatoes after washing.

Rinse briefly under running water rather than soaking.
Dry potatoes very well before storing.

Excess starchiness or gumminess:

Agitate potatoes while rinsing to help remove starch.
Rinse multiple times if needed to eliminate stickiness.

Off colors or hints of gray:

Use only cold water instead of warm for washing.
Work quickly and either cook potatoes or refrigerate immediately after rinsing.
Acidify rinse water with lemon juice or vinegar to inhibit browning.

Strong potato flavor or lack of flavor:

Avoid overwashing – a brief rinse retains nutrients and flavors.
Don’t rinse sweet potatoes in cold water, use room temperature.

With proper rinsing technique and storage, washed potatoes will stay fresh and ready to use in recipes.

Conclusion

While not strictly necessary, washing potatoes after peeling or cutting them is a good practice for both food safety and quality preservation. A brief rinse in cold water removes surface starch and bacteria while helping prevent enzymatic discoloration. Make sure not to overwash or soak potatoes, and store them properly after rinsing to keep cut potatoes fresh for several days. Skip the wash only for recipes where you want the intact starch or when potatoes will be cooked immediately. Otherwise, take a few seconds to wash your potatoes – it makes a difference!