How to keep cut potatoes white … kitchen helper
Oh potatoes, how we love you! Whether it’s a crispy roast potato or a smooth and creamy mash, the spud is undoubtedly one of our favourite veggies. One of the downsides of potatoes is that they can turn a strange shade of grey/brown when you cut them. Lucky for you we’ve got a couple of tricks to keep your spuds nice and white.
Firstly, a little bit of science to explain why potatoes change colour when cut. Raw potatoes are a starchy vegetable and when cut and exposed to oxygen they begin to oxidise which turns the starch grey or brown. And while an oxidised potato is perfectly safe to eat, nobody wants to tuck into a bowl of grey mashed potato! The best way to stop potatoes oxidising is to peel and cut them just before cooking. Now that’s great in theory but because we’re all busy and you might want to get a head start on your meal prep, there is a trick that works to stop oxidisation. Simply cover cut potatoes with cold water and store in the fridge until you’re ready to use them. You can also add some lemon juice or white vinegar to the water as this will slow the oxidisation even more. One thing to note, potatoes will absorb water if left soaking for too long which can lead to changes in their texture when cooked. We recommend storing cut potatoes in water for no longer than 24 hours.
