Tag: Potato science

According to scientific analysis, a raw potato produces over twice the volatile compounds when baked compared to when boiled, directly impacting its flavor. So, is a boiled potato the same as a baked potato? No, and understanding why reveals the distinct culinary and nutritional outcomes of each method.

Russet potatoes, including the famous Idaho variety, are widely considered the starchiest option, typically containing 20-22% starch. This high starch-to-moisture ratio is why Russets become light and fluffy when baked or mashed, and crispy when fried.