Buzz
Blanching is a food preparation technique used to reduce cooking time when ingredients are added to prepare another dish. Since potatoes take longer to cook compared to other ingredients, they are often blanched beforehand. Below is a guide on how to blanch potatoes, along with some recipe suggestions using blanched potatoes:
Ingredients
- Potatoes
- Boiling water
- Cold water
- Salt
Steps
Preparing Potatoes
Selecting potatoes. Choose potatoes that are firm and smooth. Avoid potatoes with green spots or sprouts, as these indicate the presence of toxins, which can affect taste and may cause headaches or diarrhea. Also, be cautious with bruised or damaged potatoes.
- There are various types of potatoes to choose from, depending on your cooking method. Waxy potatoes, starchy potatoes, and all-purpose potatoes are available. Waxy potatoes (such as Rose Finn Apple, Russian Banana, and Red Thumb) hold their shape well and are ideal for boiling or roasting. Starchy potatoes (like Russet, Jewel Yam, and Japanese sweet potatoes) are perfect for baking and frying.
Cleaning the potatoes. Check if your recipe requires peeling the potatoes and peel them if necessary.
- If peeling is not required, wash the potatoes thoroughly under clean water.
- If peeling is needed, use a peeler or a sharp knife to remove the outer skin. Place the potatoes in a bowl or bag for easier cleanup. It’s best to rinse the potatoes after peeling.
If needed, cut the potatoes into even-sized pieces. Potatoes take longer to cook, so blanching them beforehand is essential. To ensure even cooking, cut the potatoes into uniform pieces. Uneven cuts may result in larger pieces taking longer to cook.
- Generally, the smaller the potato pieces, the faster they will cook. For larger potatoes, cutting them into quarters can reduce blanching time.
Blanching Potatoes
Add cold water and potatoes to the pot. Ensure the water covers the potatoes by about 2 cm for even cooking.
- Make sure the potatoes are clean and evenly sized. If possible, blanch them in one batch to ensure uniform doneness.
Bring the water to a boil. Small potatoes should be blanched for 7-10 minutes, while larger ones need 12-15 minutes.
- Some prefer to blanch by bringing the water to a boil, then turning off the heat and leaving the potatoes in the hot water. This method takes about 15 minutes but prevents overcooking.
Turn off the heat after the set time. To check if the potatoes are done, pierce them with a fork. They should be tender on the outside but slightly firm in the center.
- Alternatively, use a knife to cut into the potato. If the outer flesh is soft and fluffy while the center is slightly firm and white, the potatoes are properly blanched.
Immediately immerse the potatoes in cold water. This stops the cooking process. The blanched potatoes are now ready to be used in your desired recipe.
- Blanched potatoes don’t store well, so use them within 1-2 days. Store them in a bowl (not a plastic bag, as condensation can soften them) and keep them in the refrigerator.
Using Blanched Potatoes
Roasted baby potatoes. Roasting is a delicious way to prepare blanched potatoes. Blanching before roasting gives the potatoes a crispy exterior and a soft, tender inside that enhances their flavor.
- You can explore other articles for recipes on making crispy roasted potatoes.
Sautéed potatoes. Potatoes take much longer to cook compared to other vegetables, so blanching them beforehand is essential when preparing stir-fried dishes. This ensures all ingredients cook evenly when combined.
Grated potato pancakes. Instead of buying frozen grated potato pancakes from the store, you can make them at home. The secret to delicious grated potato pancakes is blanching the potatoes first. Like roasted potatoes, blanched grated potatoes result in a crispy exterior and a soft interior.
Roasted sweet potatoes. Sweet potatoes and other starchy vegetables, such as carrots, can also be blanched like potatoes. After blanching and roasting, they become crispier and more flavorful.
Tips
- Some recipes require pre-cut blanched potatoes. Follow the instructions for cutting and blanching times accordingly.
- Blanched potatoes are a versatile ingredient that can be added to pizzas, curries, salads, or fried dishes like crispy potato pancakes. They can also be blanched before roasting.
- Blanching works best with the right type of potatoes. Some varieties contain too much starch or are too soft, which can cause them to fall apart during blanching.
Warnings
- Stop the blanching process if the potatoes become overcooked. Overcooked blanched potatoes can still be used in other recipes.
What You'll Need
- Vegetable peeler (optional)
- Pot
- Bowl of cold water
- Knife
