Soak your potatoes before deep frying

We have been told that soaking potatoes before deep frying helps your potato chips have that crunch, but, new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

Acrylamide is a naturally occurring chemical that occurs when starch-rich foods are cooked at high temperatures, such as frying, baking, grilling or roasting.

There has been growing concern that acrylamide which is found in a wide range of foods may be harmful to health and may cause cancer.

But the new research by the UK team led by Dr Rachel Burch from Leatherhead Food International found that a simple measure of pre-soaking potatoes before frying can dramatically reduce the formation of acrylamide and may therefore reduce any subsequent risk it may pose.

“There has been much research done by the food industry looking at reducing acrylamide in products but less so on foods cooked at home and we wanted to explore ways of reducing the level of acrylamide in home cooking.” Rachel Burch said.

The study found that washing raw French fry potatoes, soaking them for 30 minutes, and soaking them for 2 hours reduced the formation of acrylamide by up to 23 per cent, 38 per cent, and 48 per cent respectively but only if they were fried to a lighter colour.

However, if you still deep fry them to a dark brown colour, you are still at risk.

The same case applies to toasted bread. I know we love the crunch, but it is safe if we do not cook it until it blackens.

Let us stay safe!