Prevent browning of cut potatoes by storing them in water or by squeezing lemon juice over the cut potatoes. You can also add lemon juice or vinegar to the water for added protection against browning. Cut potatoes must be kept refrigerated until ready to use.
- Wash the potatoes
Thoroughly scrub the potatoes with a stiff vegetable brush under running water. Rinse them until the rinse water runs clear.
- Peel the potatoes
Using a vegetable peeler, remove the potato skins. Follow the directions in your recipe for how much of the skin to remove. Some recipes call for keeping some skin on the potato. If not specified in your recipe, remove all of the potato skins.
- Remove blemishes from the peeled potatoes
Using the tip of the peeler or a sharp paring knife, cut out any black or brown spots and hardened areas on the potatoes.
- Cut the potatoes
Dry the peeled potatoes, then cut them to the shape and size specified in your recipe. Use a sharp knife (not serrated) and a cutting board.
- Store the potatoes
Place the potatoes in a storage container with a tight fitting lid, then fill the container with enough water to completely cover the potato pieces. For added protection against browning, add a splash of lemon juice or vinegar to the storage water. You can also squeeze fresh or bottled lemon juice on the cut potatoes and toss to cover thoroughly.
- Prepare the potatoes for cooking
Rinse and dry the potatoes before using them in a recipe.