Potatoes are known as a store cupboard ingredient for a reason – namely their long shelf life.
When kept in a cool, dark spot, spuds will generally keep for weeks, if not months at a time without turning green or sprouting.
But much like apples which are prone to browning when cut or peeled, starchy potatoes do the very same.
However, according to Ronna Welsh, author of The Nimble Cook, there is a way to keep peeled spuds intact for an extra 24 hours.
She claimed that her method is ideal for those times when you want to get ahead with cooking preparation.
Speaking to Martha Stewart, Ronna explained that while it is safe to peel and slice potatoes ahead of time, you need to take one additional step to prevent oxidation.
She said: “Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown.”
The oxidation process won’t make the potatoes unsafe to eat, but it will change their flavour so it’s well worth trying to stop it.
How to store peeled potatoes
When it comes to apples, fizzy lemonade or lemon juice in a bowl is usually called upon to stop them from turning brown. But for potatoes, an airtight container and water will do just fine.
Simply fill an airtight container halfway with cold water and set aside. Wash the whole spuds in running water to remove dirt before peeling them, then slice them according to recipe instructions.
They can be left whole too, but it may be easier to fit them in once sliced. Then, once all of the potatoes are in the container, fill it up to the top with water so they are completely submerged.
Replace the lid on the container and store it in the fridge for up to 24 hours.
While this will work with any kind of potatoes, including sweet potatoes, Yukon gold and other waxy varieties will fare better thanks to their waxiness. This is because they contain less starch and more moisture.
That said, there are some occasions when peeled potatoes should not be kept in a container full of water, like when the recipe calls for grated or shredded spuds.
Ronna explained: “Because all potatoes are rinsed of surface starch when soaked in water, grated potatoes would lose even more starch. But starch is key to holding the potato pieces together for things like hash browns or potato pancakes, so you don’t want to rinse it away.”
Before cooking soaked potatoes, ensure they have been rinsed, drained and dried, unless you’re going to boil them anyway.
