If you're like me and love cooking with potatoes, you've probably noticed how quickly they can turn brown after being peeled or cut. It's super frustrating, especially when you're trying to prep ingredients ahead of time.
Over the years, I've tried a few different methods to keep my potatoes from going brown. In this blog post, I'm going to share some of my favorite four tried and tested tips for preventing potatoes from browning. These simple tricks have made a big difference in my kitchen, and I hope they'll help you too!
My experience with preventing potatoes from going brown
It's funny how we do things without thinking or challenging where they came from. I remember endless hours peeling and cutting potatoes sitting hunched over a massive pot of cold water, when I was running summer camps for children.
This was always a morning job, because it took quite a long time to prepare potatoes for 50 or so people. At the same time, it was a good fun, we peeled potatoes as we chatted away and if it wasn't for the cold fingers and occasional blisters, it would be actually quite enjoyable.
We always put the potatoes into the water, but I thought at the time that was to wash them before we cooked them!
I was so used to doing that even at home, that I never questioned why I've been doing this, until somebody asked me whether it helps to prevent potatoes from browning. So, for the fun of research I thought I'd look into this and find out!
Why do potatoes go brown?
Why do potatoes even go brown when you cut them up? Well, it's apparently to do with an enzyme called polyphenol oxidase (tyrosinase) which starts to turn potatoes brown, when it's exposed to the air (well the oxygen in the air, to be precise).
So, if we want to prevent potatoes from browning we need to prevent this enzyme to get into contact with oxygen. You can do this by keeping potatoes in water, covering it with oil or using your potatoes as quickly as possible, after you've peeled them.
If you have a lot of potatoes that you are trying to preserve, it might be easier to freeze them than to risk going them off or sprouting.
POTATO RECIPES
1. Use cold water
This is the easiest way to prevent your cut potatoes from going brown. Have a large saucepan ready with cold water and as you peel and cut your potatoes, simply drop them into the water.
This works because when potatoes are exposed to air, they start to oxidize, which causes them to brown. By placing them in cold water, you basically create a barrier between the potatoes and the air. The water slows down the oxidation process, keeping the potatoes fresh and white for a longer time. It's a simple trick that makes a big difference, especially when I'm prepping ingredients ahead of time for a meal.
When I have enough potatoes for your dish, I rinse them again once or twice with cold water to get rid of any dirt and put them on your hob to boil.
This method works with any potatoes, including more unusual potatoes such as Yukon Golden Potatoes or their substitutions.
MORE POTATO COOKING TIPS
2. Use vegetable oil
If you are preparing potatoes for roasting or frying, it's better to use oil instead of water. If you put your potatoes into water first and then coat with oil to roast (or even fry) you might get splatter as they fry and roast.
You only need to coat your cut and pealed potatoes with oil as you go. Peel and cut few and then drizzle them with few oil drops.
RECIPES WITH POTATOES
3. Add a splash of lemon juice or vinegar
When I want to keep potatoes from turning brown, I often add a splash of lemon juice or vinegar to them. This trick works because the acid in the lemon juice or vinegar slows down the oxidation process that causes the potatoes to brown when they're exposed to air. I usually mix a little bit of lemon juice or vinegar with water and then soak the potato slices in the mixture. The acid acts as a protective barrier, keeping the potatoes looking fresh and white until I'm ready to cook them. It's an easy and effective way to keep my potatoes looking great.
RECIPES WITH POTATOES
4. Keep in salted water in the fridge
When I need to keep potatoes from turning brown, I store them in the fridge covered in salted water. This method works well because the cold temperature of the fridge slows down the oxidation process, and the salt in the water helps to preserve the potatoes. I usually dissolve a bit of salt in cold water and then submerge the peeled or cut potatoes in it before putting the bowl in the fridge. The combination of cold and salt keeps the potatoes fresh and white, so they look good and are ready to use when I need them. It's a simple and effective way to prevent browning.
This recipe blog post was originally written on 1 October 2020 and last tested and updated on 24 February 2025
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