Why does it take longer to bake a whole potato than cut potatoes?

The Science Behind Baking Potatoes

Have you ever wondered why it takes much longer to bake a whole potato than potatoes that have been cut into pieces? The answer lies in the science of starch content.

When you bake a whole potato, it must be cooked from the outside in, just like a potato cut into slices. However, with a potato cut into slices, there is a greater surface area, so there is more "outside" and less inside. As a result, the sliced potato cooks faster.

The Difference in Starch Content

The reason it takes longer to bake a whole potato than cut potatoes is due to the difference in starch content. Starchy potatoes, which are better for baking, have unbranched polymers of glucose as their starch, while waxy potatoes, better for retaining shape, have branched polymers.

Explanation

The reason it takes longer to bake a whole potato than potatoes that have been cut into pieces is because of the difference in the type of starch present in each. Starchy potatoes have almost all of their starch as unbranched polymers of glucose, which makes them better suited for baking. On the other hand, waxy potatoes have a greater portion of their starch existing as branched polymers of glucose, allowing them to retain their shape even after cooking. Therefore, whole starchy potatoes take longer to cook than cut waxy potatoes.

Why does it take longer to bake a whole potato than cut potatoes?

The reason it takes longer to bake a whole potato than cut potatoes is due to the difference in starch content. Starchy potatoes, which are better for baking, have unbranched polymers of glucose as their starch, while waxy potatoes, better for retaining shape, have branched polymers.