The trick of Catalan cooks to save a salty broth with potato

Have you ever been in the situation where a broth or stew turns out too salty and you think all is lost? That feeling of frustration when one detail ruins hours of work is more common than it seems, and almost all of us have experienced it in the kitchen.

But before throwing the dish in the trash (and feeling like a culinary disaster), some experienced Catalan cooks recommend not rushing. In fact, there is a simple and old trick that can save the situation without drama and without losing the essence of your broth or stew.

The potato trick: the lifesaver for salty stews

Catalan chefs explain that when a broth is too salty, the solution is to introduce a peeled potato cut into large pieces into the pot. Then, just let the potato cook for about 15 to 20 minutes in the liquid.

The potato is not a salt magnet, but it does absorb part of the salty liquid, reducing the total salt concentration in the broth. It also provides starch that softens the flavor and balances the whole. Once it has done its job, it is removed and discarded, leaving a broth that is gentler on the palate.

When is this trick ideal?

It works especially well in preparations where the liquid is the protagonist, such as soups, stocks, or stews. This avoids having to dilute the broth with more water, which could lose its concentrated and delicious essence.

According to Catalan chef Mireia Carbó, this is a resource that should save you more than once when a stew is overly salty without the need to start over from scratch.

Limitations and recommendations

Of course, if the broth is extremely salty, the potato won’t work miracles. In those cases, it is advisable to combine this trick with other techniques, such as adding unsalted liquid or ingredients that balance the flavor. But it is always worth trying before throwing in the towel.

The renowned chef Jordi Cruz insists that cooking always has practical solutions if acted on in time, and this trick is a perfect example.

The scientific reason behind the potato trick

Liquid absorption and salinity reduction

The potato does not chemically remove salt, but rather acts by absorbing part of the salty broth through its porous structure. This causes the salt concentration in the remaining liquid to decrease.

Also, the starch released by the potato during cooking helps to soften the perception of saltiness and creates a more pleasant balance in the final taste of the dish.

A traditional trick that endures

Despite its simple appearance, this tip is a classic passed down from generation to generation in our homes and Catalan restaurants. It is not a hidden secret, but a usual practice that many professionals confirm and reinforce.

You are asked not to throw out the broth and to try this method before anything else. You won’t regret it.

Additional tips to avoid a salty broth

Control salt during preparation

Another recommendation from Catalan chefs is to be careful with seasoning from the start. It is better to add salt little by little and constantly taste, to avoid reaching critical situations.

As chef Carme Ruscalleda says, it is better for the dish to be slightly bland than too salty, because it can always be fixed later, but not the other way around.

Other ingredients that can help

If the potato trick is not enough, ingredients like milk, cream, or even a bit of sugar can be added to balance the salt level. But these changes may alter the original profile of the dish.

That is why the potato remains the most reliable and least risky resource for traditional Catalan stews.

A seasoned cook from La Boqueria market also shares tricks, noting that when you need a quick solution to a salt problem, this is the simplest and most effective.

So, before throwing out a broth or stew that seems ruined by saltiness, try this potato trick. The difference can be more than surprising.

Remember: in the kitchen, you just need to know when and how to act to save a dish. And this simple tip can be your best ally.