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Do potatoes leak carbs into a roast broth?

Answered on August 19, 2014
Created April 20, 2012 at 8:41 PM

They're usually half or quarter potatoes sitting in the roast broth as it cooks in the oven. They're about half submerged and don't get moved around much during cooking.

If I eat the roast and avoid the potatoes will I pick up any spare carbs from potato leakage?

8634d4988ced45a68e2a79e69cc01835

(1617)

on April 21, 2012
at 01:45 AM

Please tell me arent THAT carb-phobic! ;-)

Cf416725f639ffd1bb90764792ce7b8a

(2799)

on April 20, 2012
at 09:47 PM

You know your taters!

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1 Answers

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A4216f1b1e1f5ab3815bd91700905081

on April 20, 2012
at 08:59 PM

Due to a small amount convection currents in the liquid caused by heat gradients and boiling, and the liquid transfer between the pan and the potatoes, you're going to have some amount of starch liberation. Granted, as you're not heavily agitating the broth, it's not going to be much, but it will be there.

There's also the question about quantity of potatoes compared to quantity of broth. A single potato in a half-gallon of liquid is going to provide a far smaller amount of starch by volume than, say, a single potato in a cup of broth.

You also have to consider the type of potato as well: waxy or starchy. Waxy potatoes tend to be the small ones that hold up well to boiling, like Yukon Gold, Red Bliss and the like, and they will release less starch over time. Starchy potatoes are typically made into French fries, baked potatoes and potato chips; Russets and Kennebec are most common in America, and due to the mealy nature of their structure, liberate starches more quickly and at a higher rate than their waxy cousins.

If you use waxy potatoes sparingly, and keep a very high broth-to-potato ratio, I doubt you'd be picking up even a single gram of carbs into a serving of the dish. As you increase the quantity of potatoes, and change to the starchier varieties, that will change. Short of mashing or pureeing into the broth, I don't think the carbs added would be significant.

Cf416725f639ffd1bb90764792ce7b8a

(2799)

on April 20, 2012
at 09:47 PM

You know your taters!

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