There’s no denying that potatoes are a staple in most cuisines across the world. Despite their delightful taste, texture and versatility, potatoes have gained a bad name for their high starch content, which can spike blood sugar levels and may lead to weight gain, but do you know there are some simple ways that can help reduce the starch content of potatoes and make them diabetic-friendly? Here are some simple tips that will help make potatoes starch-free.

One of the easiest ways to remove excess starch from potatoes is by soaking them in cold water. After peeling and cutting the potatoes, immerse them in a bowl of cold water for at least 30 minutes to 1 hour. For even better results, soak them overnight. This process helps the starch granules break down and leach out into the water. Rinse them thoroughly before cooking to remove any remaining starch.

Blanching is a method that involves boiling the potatoes briefly and then plunging them into ice water. To do this, bring a pot of water to a boil, add the sliced potatoes, and let them cook for 3–5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. This technique not only reduces starch but also preserves the potato’s color and texture, making it perfect for roasting or frying.

After cutting or grating potatoes, rinsing them under running water multiple times helps remove surface starch. Continue rinsing until the water runs clear, which indicates that most of the starch has been washed away. This method is particularly effective for making crispy fries or roasted potatoes.

When potatoes are boiled, some of their starch leaches into the water, but the cooking method itself locks in quite a bit of starch. Instead, try steaming or baking them. Steaming allows the potatoes to cook through while minimizing starch release, and baking keeps them intact, resulting in a lower starch content compared to boiling.