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The Secret to Roasting Amazing Potatoes According to Chemistry

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 Cooking   |   Fine Arts   |   Chemistry   |   Science
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In the mood for more food science? Check out PBS Digital Studios newest show--Serving Up Science! https://www.youtube.com/channel/UClJ8BxAuS5hDlTnlZoDPV5w

Making delicious roasted potatoes is all about finding the right texture and consistency. Here at Reactions, we were inspired to give it a go after seeing J. Kenji Lopez-Alts delicious recipe on Serious Eats. Today well use chemistry (are you surprised?!) to create the roasted potatoes of your dreams. Get ready to wow your family and friends this holiday season.




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Credits:
Producer: Andrew Sobey
Writer: Samantha Jones, Ph.D.
Scientific Consultants: Matt Hartings, Ph.D., Ryan Elias, Ph.D., Robin Spelbrink, Ph.D., Michelle Boucher, PhD Brianne Raccor, PhD

Executive Producer: George Zaidan
Production Manager: Hilary Hudson

Music:


Sources:
Best roast potatoes from serious eats
https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html

Improving potato nutrition with processing
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650506/

Vinegar roast potatoes
https://www.goodtoknow.co.uk/food/food-news/jamie-oliver-perfect-roast-potatoes-vinegar-trick-277885

Cooking treatments and potatoes
https://link.springer.com/article/10.1007/s12230-010-9150-7

The influence of potato chemical composition on crisp texture
https://www.sciencedirect.com/science/article/pii/S0308814601002606
The texture of crisps depended on the content of starch in potato tubers and nitrogen substances and non-starch polysaccharides. Among non-starch polysaccharides, protopectins had the most important influence on crisp texture.

Comparison of potato amylopectin starches and potato starches influence of year and variety
https://www.sciencedirect.com/science/article/pii/S0144861701001746

Survey of Major and Minor Sugar and Starch Components of the White Potato
https://pubs.acs.org/doi/pdf/10.1021/jf60045a006

The determination of the cooking quality of potatoes
https://link.springer.com/article/10.1007%2FBF02886108

The perfect potato https://www.potatogoodness.com/wp-content/uploads/2016/08/Potato-Types-Brochure.pdf

Best for mashed potatoes
https://www.thekitchn.com/the-best-potatoes-for-mashing-ingredient-intelligence-212974

Potato varieties
https://www.cooksillustrated.com/how_tos/5404-potato-varieties

Encyclopedia of Food Sciences and Nutrition
https://www.sciencedirect.com/referencework/9780122270550/encyclopedia-of-food-sciences-and-nutrition

Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
https://www.tandfonline.com/doi/abs/10.1080/10408398.2012.684551?journalCode=bfsn20

Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties
https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1994.tb05583.x

The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
https://www.sciencedirect.com/science/article/pii/S0308814611009769


Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

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