Why Blanch Potatoes: The Benefits and How-to Guide



Why blanch potatoes? This is a question that many people ask themselves when they are preparing potatoes for cooking. Blanching refers to the process of boiling and then immediately immersing food in ice water or cold water to stop it from cooking further. But what is the purpose of blanching potatoes?

Blanching has many benefits, one of which is that it helps to remove excess starch from the surface of the potato. This can help prevent them from sticking together during frying, leading to a more evenly cooked and crispy result. Blanching can also help preserve the color and texture of the potato while preventing discoloration.

If you're curious about why blanching potatoes can improve your culinary skills, keep reading! In this article, we will explore everything you need to know about properly preparing your spuds for cooking by using this essential technique.

Why Blanch Potatoes: The Benefits and Tips You Need to Know

If you're a potato lover or enjoy cooking with them, you've probably heard of blanching. But do you know why blanching potatoes is important? In this article, we'll explore the reasons behind blanching your potatoes before using them in various recipes.

What is Blanching?

Blanching is a process where vegetables are quickly boiled or steamed for a short period of time, then immediately plunged into ice water to halt the cooking process. This technique can be used on many vegetables such as green beans, broccoli, and tomatoes. However, it's also an essential step when preparing potatoes for certain dishes.

How to Blanch Potatoes

Before diving into why blanching potatoes is necessary let's discuss how to properly do it:

  1. Begin by washing your raw potatoes under cold running water.
  2. Peel if desired.
  3. Slice the potatoes uniformly; this ensures even cooking time
  4. Fill up your pot with enough water that would cover all the slices.
    5.Bring it to boil until bubbles start forming fast from under
    6.Turn off heat after 3-4 minutes
    7.Drain excess water while letting some sit in (about 1/8 inch)
    8.Now plunge into ice-cold Water

These steps will leave you with perfectly blanched potato slices suitable for any recipe that calls for them!

Reasons Why Blanch Potatoes

To Remove Excess Starch:

Potato starch can cause dishes such as mashed potatoes or scalloped ones become gluey and pasty instead of light and fluffy due to too much starch content.. The solution here lies in removing some of those starches by way of dunk & shock method..

To Preserve Quality:

Blanched sliced spuds don't have their structure destroyed because they are treated gently both during preparation & storage. Blanching vegetables helps preserve their color, texture, and flavor when being cooked for longer periods in stews or casseroles.

For Easier Cooking:

Potatoes are dense starches that require a bit of time to break down and soften as you cook them. By blanching them first, this process is started before they go into your dish & it makes cooking potatoes more manageable.

To Remove Dirt and Bacteria:

Blanching potatoes also removes surface dirt, bacteria & any unwanted pests (such as aphids) on the outside of the potato slices.

Tips When Blanching Potatoes

  • Always use cold water to rinse sliced potatoes; hot water could start cooking their surfaces.
  • If using large-sized potatoes slice each one into smaller pieces so that all get submerged in boiling water at once
  • Don't overcook; blanch 3 – 4 minutes max depending on the size/ thickness
  • Use Ice Bath after boiling has completed
  • Do not reuse potato blanching liquid for other purposes – the resulting soup/broth will have too much starch content.


In conclusion, there are several reasons why you should consider blanching your sliced spuds before using them in various recipes. Not only does it improve taste and texture by removing excess starch present within but it also helps preserve their quality when being stored or cooked for longer periods.. Instead of skipping this vital step altogether make sure to follow our tips above so that your dishes turn out perfect every time!


What does blanching potatoes mean and why is it necessary?

Blanching is the process of boiling vegetables briefly before submerging them in cold water. The purpose of blanching potatoes is to partially cook them, which makes the peeling process easier and also preserves their texture, flavor, and color. Blanching removes any dirt or debris on the surface of the potatoes while keeping their nutritional value intact.

When you don't blanch your potatoes before cooking or freezing them, they may become discolored due to oxidation or lose their shape when cooked. By blanching your potatoes first, you can prevent these issues from happening.

To do this properly, start by washing and peeling your potatoes thoroughly. Slice them into even-sized pieces so that they will cook evenly during the boiling process. Then add enough water to a pot to cover all of your potato slices completely – usually about 2-3 inches above the top layer of vegetables in question – bring it up past a simmer until boiling point has been reached for at least five minutes but not more than ten; remove from heat source immediately after removing pot lid.

Can I store unblanched raw potato fries in my freezer?

It's not recommended to store unblanched raw potato fries in your freezer as they may develop ice crystals which can ultimately affect their quality when cooked later on. When frozen without being treated beforehand with some form heat exposure like blanchig techniques mentioned earlier for instance (partial cooking), they also tend towards going stale quickly once thawed out again because moisture tends seep away over time too easily if left unchecked after cutting into small pieces initially.

To freeze fresh-cut homemade fries successfully using proper food preservation techniques such as vacuum sealing bags/containers filled three-quarters full minimum allows air pockets be minimized resulting longer shelf life overall.

How long should I boil my diced sweet or white potato cubes prior to freezing?

The length of time you should boil your diced sweet or white potato cubes prior to freezing will depend on the size and variety of potatoes in question, as well as the desired texture once cooked.

For small, diced cubes, boiling for 3-5 minutes is typically sufficient. However, if you prefer a softer texture or have larger pieces to blanch such as whole sweet potatoes cut into smaller pieces for stewing recipes later on then upping that number closer towards ten minutes would be more appropriate. Be careful not overcook them completely though; otherwise they may become too mushy when thawed out which can limit their uses down the line.

Can I blanch my mashed potatoes?

Blanching mashed potatoes is not necessary since this form of potato preparation doesn't require peeling nor dicing beforehand. Instead it's often suggested that before mashing boiled ones – whether previously frozen or freshly boiled regardless – be drained properly with colander first until most water has been removed without squeezing excess liquid out since doing so would result in overly dry mash.

When mashing after boiling but before adding any extra ingredients (such as butter and milk), it's important to let your cooked spuds cool down enough so they don't turn into a glue-like mess while being worked around with tools like hand-held mixers. Ultimately though there isn't much need to partially cook/micro-cook/blanche these types because moisture content remains relatively constant throughout process anyway.

How do I store my blanched potatoes?

After blanching your potatoes, remove them from boiling water using tongs or slotted spoons and immediately transfer them into ice-cold water bath prepared ahead time ideally containing roughly one cup ice per every four cups tap/room temperature liquid used previously. This stops residual heat buildup allowing quick cooling instead preventing further cooking taking place via remaining heat trapped within food item itself despite having already been removed from burner source altogether.

Once cooled, drain your potato slices thoroughly using a colander and pat them dry with paper towels afterwards to remove any excess water. Store the blanched potatoes in an airtight container or plastic freezer bags, making sure to squeeze out as much air as possible before sealing.

Blanched potatoes can be stored in the refrigerator for up to 3-4 days or frozen for longer term preservation (upwards of six months) depending on quality standards and how well they were initially prepared prior being cooked. To thaw frozen potatoes, simply allow them to sit at room temperature until fully defrosted before cooking them further.

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