does anyone know about cooked potatoes?

Question

why is it that when you deepfry or bake potatoes like french fries after they cool they get a gritty texture and it does not go away when you reheat them?

Answer 1

The complex fibres of the starches on the interior of the potato break down. The long strands become short strands and thusly clump together more.

Answer 2

it's the type of potato, typically Russets, being used in french fries and baked potatoes.

Russets are high in starches and cook up "fluffy" which becomes gritty when cooled while new potatoes (for example, red potatoes) cook up "waxy" and firm to the bite.

Answer 3

The way I warm a bake potato, Lay in microwave turn on high, bake two min,take out hot,wrap in heavy duty foil and wrap in towel to keep heat in.
Let set about three minutes. Take out of Oven split and put sour cream or butter on it . That will give the potato a softer texture.
I always wrap all my potatoes in foil after baking and let set until I serve, gives them an all over softer texture.
Personally I don't eat left over french fries, they are always tuff . I suppose the best way would be put in bowl, and put in microwave until warm Take out of oven, cover bowl with foil let set two min and eat.
Hope this help
Queen bee

Answer 4

I often BOIL potatoes, actually STEAM THEM, lately and when you reheat them they do not seem to have the texture problem you reference, obviously there is a more "wetter texture" to the boiled potato than the two type you referenced.

Answer 5

Its the starch