Adding a raw potato to an overly salty dish is a common folk remedy, but the answer is no, adding a raw potato does not effectively absorb excess salt from a dish in a way that significantly reduces the overall saltiness.
While the potato does absorb some of the liquid it's cooked in, and thus tastes salty itself, it doesn't selectively pull salt ions out of the solution or absorb excess salt any more efficiently than other porous materials or simply absorbing the liquid itself.
The Potato and Salt Myth
According to food science expert Robert Wolke, as cited by the Washington Post, the potato does absorb some of the liquid in which it is submerged. This absorption means the potato itself becomes salty because it's soaking up salty liquid. However, he explains that this process doesn't actually remove excess salt any more than dipping in a dry kitchen sponge would. Essentially, the potato just becomes saltwater-logged.
Think of it this way: The salt is dissolved in the liquid. The potato absorbs some of that salty liquid, but it doesn't leave less salt behind in the remaining liquid. It just takes some of the salty liquid with it. To actually reduce the saltiness, you'd need to remove the potato and the salty liquid it absorbed, which isn't practical for most dishes, especially soups or stews.
Why This Method Isn't Effective
- Absorption of Liquid, Not Salt: The potato primarily absorbs the cooking liquid, not just the salt particles themselves.
- Limited Capacity: A small amount of potato has a limited capacity to absorb liquid, making its impact on a large pot of food minimal.
- Dilution is Key: The more effective way to reduce saltiness is often by adding more liquid or unsalted ingredients, which dilutes the salt concentration.
Alternatives to Fixing Over-Salted Food
Instead of relying on the potato myth, consider these more effective methods:
- Dilution: Add more unsalted liquid (water, broth, milk, cream) to the dish.
- Add Unsalted Ingredients: Stir in more vegetables, pasta, rice, or potatoes (cooked separately without salt, then added) to absorb some of the salty liquid and distribute the saltiness.
- Introduce Acidity: A splash of vinegar or lemon juice can balance the perception of saltiness, although it doesn't remove the salt.
- Add Sugar: A pinch of sugar can also help balance the flavor profile.
Summary Table:
| Method | Effectiveness in Removing Salt | Mechanism |
|---|---|---|
| Adding Raw Potato | Low | Absorbs salty liquid (becomes saltwater-logged) |
| Dilution | High | Adds more unsalted liquid, reducing salt concentration |
| Adding Ingredients | High | Increases volume, distributing salt over more food |
| Adding Acidity/Sugar | Low (Balances Perception) | Alters flavor profile to counteract saltiness |
In conclusion, while a raw potato will soak up some of the salty liquid it's cooked in, it's not an effective way to reduce the overall saltiness of an over-seasoned dish.
