4 Simple Ways To Remove Starch From Potatoes For Good Heart Health

Potatoes are a staple ingredient in many households, enjoyed globally in various forms. However, despite their versatility and nutritional benefits, many people tend to ditch potatoes due to their high starch content. This is largely driven by concerns over their potential impact on health, particularly heart health. Consuming high amounts of starchy potatoes can lead to a spike in blood sugar and insulin levels, potentially increasing the risk of heart disease, obesity and type 2 diabetes. Furthermore, potatoes are often prepared using unhealthy methods such as frying, which can exacerbate these health concerns. Here are four simple ways to reduce starch from potatoes.

Ways To Remove Starch From Potatoes

Wash Properly In Cold Water

Washing potatoes under cold running water is a simple yet effective way to remove excess starch. This helps reduce the glycemic index, making them a healthier option. Scrub the potatoes gently to remove dirt and starch, then rinse thoroughly.

Blanch Potatoes

Blanching potatoes is a clever technique to remove excess starch. By briefly submerging potatoes in boiling water, the starches on the surface are gelatinised and loosened. Immediately plunging them into an ice bath stops the cooking process, allowing the starches to be rinsed away.

Hacks to remove starch from potatoes (Image Credits: Canva)

Soak In Salt And Blanch

To remove excess starch from potatoes, try a simple two-step process. First, soak peeled and cut potatoes in salted water for 30 minutes to help break down starch. Then, blanch them in freshwater by boiling them for 15 minutes while replacing the water and boiling them again. This process effectively extracts a significant amount of starch.

Pat Dry With Clean Towel Or Cloth

Gently patting potatoes dry with a paper towel or clean cloth after boiling or steaming can also help remove excess starch. This simple step absorbs moisture and loosens surface starches, making it easier to remove them. By patting dry, you can reduce the starch content and achieve a crisper exterior, especially when you are roasting or frying them.

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(Disclaimer: This article is for informational purposes only. It is not a substitute for professional advice, diagnosis or treatment.)