Blanching potatoes is a culinary technique that involves briefly boiling potatoes in water and then immediately transferring them to cold water to stop the cooking process. This process helps to preserve the potatoes’ color, texture, and nutrients, making them ideal for a variety of dishes, including salads, soups, and stews.
Blanching potatoes is also an important step in preparing potatoes for freezing. Blanching helps to prevent the potatoes from turning brown and developing freezer burn, and it also helps to retain their flavor and texture. Additionally, blanching potatoes can help to reduce their glycemic index, making them a healthier option for people with diabetes or prediabetes.
