Reduce toxic glycoalkaloidsinpotatoes through fermentation.
Industrial Pesticides and Chemicals
Pesticides are liberally applied to fields, then sprout inhibitors are sprayed on potatoes once they are harvested. Peel potatoes to remove pesticides, and seek organic potatoes.
Tarealarge mason jar or similarvesselon a scale. Add potatoes, cover with water, and weigh.
Multiply weight by 2%, and add that amount in salt to the jar. Stir or capand shake to dissolve.
No scale? No worries! 2 pounds of potatoes covered in a half gallon mason jar will require about 40 grams of salt, or roughly 2 tablespoons.
Let ferment for 3-5 days, then strain water. The fermentation reducesglycoalkaloids.Thesoaking reduces excess starch and the formation of acrylamide, atoxincreated bycooking starch.
Lacto-Fermented French Fries
Dry fermented potato slices with a clean dishtowel, orspreadevenly on a baking sheet and freeze until ready to use.
Preheat oven to 375°F.
Drizzlelightly with a healthy fat, sprinkle with salt and desired spices, and bakefor 20 minutes to cook potatoes.
Increase oven to 425°F and continue bakingfor 20 minutes for crispy fries.
Peeling, boiling and frying can reduce the content of glycoalkaloids in food. For example, peeling potatoes can reduce their content by between 25 and 75%, boiling in water between 5 and 65%, and frying in oil between 20 and 90%.
Solanine is not removed by boiling, but it can be destroyed by frying. Solanine poisoning is uncommon as cooks and the public are aware of the problem and tend to avoid green potatoes, in any case, consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.
CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg.C, containing 0.3-1.0 vol% of acetic acid, for 2-5 minutes.
Peeling is your first line of defense; it removes most solanine, which is concentrated in the skin. Cut away any green areas and sprouts—these are solanine hotspots. Boiling can help reduce solanine levels, so consider it over baking or frying.
Potatoes contain antinutrients that can impair nutrient digestion and absorption. Cooking your potatoes is an effective strategy to reduce antinutrient content.
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Potato toxins are concentrated in the skins, which can also be coated in harmful chemicals.
Pat potatoes dry with a clean dishcloth if making french fries.