Can starch be added to fried potatoes? Why not add starch to fried potatoes?

We all know that potatoes are a common food in our lives. There are many ways to eat them, and frying them is one of the more popular ways. Many people fry potatoes at home. There are certain skills and requirements for frying potatoes, so do you need to add starch when frying potatoes? Let's take a closer look!

Do you need to add starch when frying potatoes?

Generally, you don’t need to add starch when you stir-fry potatoes.

Potatoes themselves have a high starch content (9-20). Starch made from potatoes is also used in various dishes, for thickening, coating batters, etc. However, whether it is making spicy and sour potato shreds or stir-fried potatoes, generally no one will add starch again. Instead, before frying, they must be washed several times to wash off the excess starch so that they can be fried to have a more refreshing feeling to avoid sticking together and affecting the taste.

Adding starch to stir-fried potatoes is just like wrapping steamed buns with pancakes. They are made of the same ingredients, so there is no big point.

Why don't you add starch when frying potatoes?

There are several reasons for this:

1. Potatoes are a kind of vegetable rich in starch. They contain a lot of starch. Supermarkets sell starch extracted from potatoes. We need to rinse them with water before frying them. You can see a lot of white powder precipitated in the water, which is starch.

2. When frying potatoes, if the starch on the cut potatoes is not cleaned, the potatoes will easily stick to the pan during frying, affecting the taste.

3. Also, when frying potatoes, they contain starch. If you add starch, the potatoes will become sticky and lose their crisp feeling. Even if you like potatoes with a stickier texture, just cut the potatoes and rinse them with water without adding starch.

In short: don’t add starch, it’s a waste if you add it.

Fried potatoes recipe

Ingredients: potatoes, dried chili peppers, green peppers, garlic, coriander, balsamic vinegar, spicy bean paste, chicken essence, vegetable oil, salt.

1. Peel the potatoes, wash them, cut them into thin strips, and soak them in cold water for about 10 minutes to rinse off excess starch. Remove them from the water and set aside.

2. Wash the green pepper, remove the seeds and cut into long strips. Cut the dried chili into sections, cut the coriander into sections, peel the garlic and chop into minced pieces.

3. Heat the pan and add oil, add the dried chili segments and stir-fry until spicy, then add the bean paste and minced garlic to bring out the aroma, then add the shredded potatoes and green peppers and stir-fry, then add appropriate amount of balsamic vinegar, salt and chicken essence and stir-fry until well-flavored, finally garnish with a little coriander and serve.

How to choose potatoes

1. Varieties. Some places like to eat yellow-hearted ones, and some places like to eat white-hearted ones. I personally think that the best variety with yellow heart is called V7, and the one with white heart is Chapoti.

2. Appearance. The ones with a clean appearance are not necessarily the best. Although the fruits here are all grown in yellow sand and the color is particularly good, the varieties with insufficient starch content still do not taste starchy enough.

3. Potato shape. Of course, potatoes with good shape will be less wasted when peeled.

4. Size. I think the size does not need to be too big to be a good quality product. Extra large ones will have a hollow interior.