If you want to get a head start on dinner or holiday hosting, one of the best kitchen tasks to do in advance is prepping vegetables—including peeling potatoes. It’s an essential step that you can assign to pretty much anyone in your household, which will save you time and let you focus on other aspects of meal planning that need your full attention. The risk with peeling and cutting potatoes long before you plan to cook them is that there’s a good chance they’ll turn brown. It’s not unsafe to eat peeled potatoes that are browning, but it does mean your bowl of mashed potatoes won’t be quite as pretty. Fortunately, there’s an easy way to prevent this from happening. Read on to learn the best way to prevent potatoes from turning brown before you tackle any more potato recipes.
How to Keep Cut Potatoes From Turning Brown
Oxygen and peeled potatoes go together like oil and vinegar, which is to say they’re pretty much each other’s worst enemies. When peeled potatoes are exposed to oxygen, they experience something called enzymatic browning. It’s the same thing that happens if you leave some cut apple slices or a halved avocado sitting out on your counter uncovered.
Whether you want to peel potatoes and leave them whole or cut them up for future potato side dishes, the best way to keep potatoes from turning brown is by storing them in cold water in the refrigerator. Use a large stockpot or other container to store the potatoes, making sure they’re fully submerged to limit their exposure to air. It’s a good idea to cook them within about 24 hours to avoid water-logged spuds, which can affect their texture.
Can You Peel Potatoes Ahead of Time?
Yes, peeling potatoes in advance is a great way to get ahead of the dinnertime rush. You can even cut or slice the potatoes into large pieces, but it’s best to leave them whole to prevent them from absorbing too much water. Avoid finely dicing, shredding, or thinly slicing the potatoes, as they can lose their texture and flavor if soaked too long.
How Long Can Cut Potatoes Sit Before Browning?
Once potatoes are peeled and exposed to air, they’ll start to brown within minutes. Before you start peeling, fill a large pot or storage container with water so you can drop each potato in as soon as you’ve removed the skin to prevent enzymatic browning.
