I was trying to make potato chips at home but forgot wash off the excess starch from the freshly cut potato slices. I have already dried them off. Now when i fry them they turn brown giving a burnt off kind of taste. What should I do???
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2Why not just soak them now?– Jolenealaska ♦Jun 7, 2014 at 2:39
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1 Answer
According to Food Lab, the chemical that causes browning in homemade potato chips is tyrosinase. That article contains some really nice pictures to help demonstrate the value of soaking. Like this one:
Interestingly, after some experimentation, Kenji discovers a technique of first boiling the raw potato in a vinegar solution, drying, and then frying. According to him this gives the lightest coloration and cleanest taste.
I highly suggest checking out that article. In the meantime, I don't see why you couldn't simply re-soak your sliced potatoes now. You could even try out the par-boiling method indicated in the article if you are feeling adventurous. Unless your spuds have gone completely brown sitting on your cutting board you should be good to go.
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2Fascinating link. I wonder if the chemistry of the vinegar solution is related to the brown coating that forms on pretzels after dipping into a lye or soda solution: cooking.stackexchange.com/questions/8249/… Jun 7, 2014 at 20:43