Soaking Potatoes In Salt Water Before Baking
Camila Farah
The potatoes should be fully submerged to prevent oxidation and discoloration.
Soaking the raw potatoes in salt water releases a lot of their moisture before cooking so they can crisp up nicely in the oven without turning out overcooked. In a large bowl or a gallon sized ziplock toss together 3 lbs potatoes 1 tsp salt 1 tsp black pepper tsp thyme 4 minced garlic cloves 1 4 cup olive oil. Soaking raw potatoes in water helps to remove amylose which is the starch molecule responsible for giving mashed potatoes a paste like texture. Shake vigorously until potatoes are evenly coated.
Turn off the heat to the boiling water and add the potatoes. Chopping cutting or otherwise slicing the potatoes will excrete more starch. Coat each one well in canola oil then sprinkle heavily with flaked sea salt all over. Soak raw potatoes in a container for up to four hours.
Soak raw potatoes in water for several hours when they are left sitting out without any harmful effects or soak them overnight as long as they are refrigerated. Remove and cool slightly on the baking sheet. Wash and scrub potatoes poke holes all over with a fork. Bake in the oven for 60 75 minutes or until they are fork tender.
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Soak the potatoes in a bowl of iced water for 30 minutes. Dry potatoes with paper towels. You need to get a good crust of salt. Stir in a couple of tablespoons each of salt and garlic powder until mostly dissolved it won t all dissolve.
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