Potatoes contain starch, which gelatinizes when cooked. This results in a loss of structure and makes them soft.
Potatoes contain plenty of small grains called starch granules. When heated, these granules absorb hot water, swell, expand, and burst. This process is known as starch gelatinization. The starch then becomes soft, sticky, and releases into the flesh of the potato. As a result, the texture changes from firm and brittle to soft and tender in the mouth. The longer you heat it, the more the starch changes, and the potato becomes sweet and melting.
Raw potatoes are firm because their plant cells are surrounded by rigid cell walls. These walls mainly contain cellulose and other structural molecules, forming a solid network that keeps the vegetable nice and firm. When you cook the potato, the heat breaks down this organization by weakening the internal structures. The walls become more fragile and eventually rupture under the pressure of the cellular swelling caused by cooking. As a result, it collapses, the cells lose their well-defined shape, and the potato adopts a soft or creamy texture.
When you cook a potato in hot water, the plant cells absorb water, causing them to swell. This absorption creates a strong pressure inside the cells, which are surrounded by rigid walls. As the walls soften when heated, they eventually give way under the internal pressure. As a result, the overall structure of the vegetable becomes less firm and more malleable. That's why after cooking, the potato is tender, fluffy, and easier to mash.
Potatoes naturally contain substances called pectins, which are types of binders or "cements" that hold the cells together. As the heat increases, these pectins begin to chemically change: they lose their rigidity and become softer. It's as if the cement between the bricks becomes flexible and slightly melts. Cooking therefore gradually causes a breakdown of the pectic compounds, which progressively causes the potato to lose its firm and rigid texture. It is precisely this modification that makes your cooked potatoes more melting, softer, and much more pleasant in the mouth.
When you heat a potato, the starch it contains absorbs water. As it hydrates, the starch grains swell until they burst, forming a kind of gel. This transformation into a gel makes the texture less hard, softer, and much more pleasant to the bite. The potato thus goes from firm to fluffy thanks to this simple little chemical reaction between starch, water, and heat. This is exactly what gives mashed potatoes or baked potatoes their much-appreciated melting quality.
Steaming is the best way to preserve most vitamins, particularly vitamin C, which is often lost during prolonged cooking in boiling water.
A medium-sized potato provides about half of the recommended daily intake of vitamin C, as well as a large amount of potassium — an essential nutrient for the body's fluid balance.
Adding a pinch of salt to the cooking water not only enhances the flavor but also helps preserve the nutrients in the potato and promotes more even cooking.
Storing potatoes in the refrigerator makes them sweeter. The low temperatures gradually convert the starch into sugar, thereby altering their taste and color during cooking.
It is recommended to avoid consuming potatoes that have sprouted or have notable green coloring. These signs often indicate a higher concentration of solanine, a potentially toxic substance that can cause digestive issues. If the sprouting is mild, carefully remove the sprouts and peel deeply before consumption.
The difference in texture after cooking mainly comes from the starch content and types of the varieties. Some potatoes, known as starchy, contain more starch and naturally become softer and creamier under heat than the varieties known as waxy.
To prevent potatoes from falling apart, choose a variety suited for the cooking method you have selected (steaming, baking, or frying) and closely monitor the cooking time. Starting with cold water for boiling generally allows for a more even cooking process without excessive disintegration.
The darkening of potatoes after cooking is generally linked to a chemical reaction involving naturally occurring iron and certain phenolic compounds. This phenomenon, known as 'post-cooking blackening', is harmless to health but not very visually appealing. To avoid it, it is advisable to consume cooked potatoes quickly or to store them in a cool place while protecting them from air.
No, there is generally no direct danger. However, if the potatoes remain too firm, it means they are not cooked enough: they will then be more difficult to digest and less enjoyable to eat. Be sure to slightly extend the cooking time in that case.
No one has answered this quiz yet, be the first!' :-)
Question 1/5
