Prevent cut potatoes from transforming brown by soaking lock in a bowl of cold water mixed with vinegar or lemon juice. This will stop the chemistry reaction that results when potatoes space exposed come oxygen, which causes browning. Brown potatoes aren"t harmful, and the browning doesn"t change the taste, however it have the right to make the potatoes show up less appetizing.

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When you part a potato, you reduced through the walls of the cells, i beg your pardon contain an enzyme that reacts v oxygen in a process called oxidization. This reaction is similar to what occurs once iron reacts v oxygen and water to create rust. When foodstuffs such as potatoes, apples and other create oxidize, they at first turn brown. ~ a while, the cabinet walls start to break down, and also the food transforms soft.



The only way to stop oxidation is to slow down the chemistry reaction between the enzymes and the oxygen in the air. Attain this using among several methods:


None of these methods permanently protect against oxidization, however they will slow that down, providing you enough time to cook your potatoes. Cooking the potato destroys the enzymes, preventing the potatoes from browning.



Before you start to reduced your potatoes, collection a big bowl of ice cream water nearby. Include a splash of lemon juice or vinegar and stir come combine.


As you cut the potatoes, instantly submerge lock in the bowl of acidic ice cream water. This will slow down the enzymatic reaction by keeping them cold, lowering your pH, and also coating them v water, i beg your pardon reduces the quantity of oxygen available to the reaction.



If you setup to make mashed or boiled potatoes, transport the reduced potatoes straight from the ice cream water into the food preparation water. The tiny amount that extra liquid and acid that stays on the potatoes will not alter the last dish.

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To make homemade potato chips or some other recipe that calls for crispy potatoes, monitor one extra step:


Spread out 2 or three layers of document towels; then lay the sliced potatoes on the document towels in a solitary layer. Cover lock with another two layers of file towels, and also press gently to dried them. Repeat this until you have soaked up most of the extra humidity from the potatoes; then continue with her recipe.


Tricia Ballad is a writer, author and project geek. She has written several publications including two novels, teaches great on goal setup and project planning because that writers, and also loves to cook in she spare time. She is living proof the you have the right to earn a living v a level in an imaginative writing.