FOOD NEWS
To Prevent Overcooked Potatoes, Add A Splash Of Vinegar
By Riya Anne Polcastro
To avoid overcooking potatoes, add a splash of apple cider or white vinegar to the boiling water. A ratio of one tablespoon of vinegar for every four cups of water is best.
Potatoes are packed with starch, which gives them their signature texture. Starch relies on pectin to keep its shape and composure, and that's where things can get dicey.
J. Kenji López-Alt explained in Serious Eats, "As the potato cooks, the pectin slowly breaks down, and the starch granules start absorbing water," which is why they get mushy.
Vinegar increases the water's acidity and prevents the pectin from losing its grip on the starch, which gives you some much-needed time if your attention moves away from the stove.
Adding more vinegar won't ruin your potatoes, and the acidic flavor may even be a bonus. However, boiling vinegar results in a strong smell, so it's probably best not to overdo it.