How to Peel Potatoes the Day Before

Acid washes keep potatoes from browning.

Peeling and cutting potatoes is the most time consuming part of potato preparation. Free up time by preparing them in advance. Peeled potatoes tend to brown or discolor as they oxidize once exposed to air. A mild acid prevents discoloration and keeps your potatoes creamy white. Storing the potatoes in the refrigerator in a weak acid solution doesn't affect their flavor if done for only a short period of time.

Things You'll Need

• Vegetable brush
• Knife or vegetable peeler
• Container
• Lemon juice or ascorbic acid powder

Instructions

1. Wash the potatoes under cold running water. Clean off any dirt or soil on the potato skins with a vegetable brush.

2. Peel the potatoes with a vegetable peeler or paring knife, cutting away from your body. Cut out any eyes or bruises on the potato with the tip of your knife.

3. Fill a storage bowl with cold water. Add 1/2 tsp. lemon juice or ascorbic acid powder per each half-gallon of water in the container.

4. Place the potatoes whole in the container, or slice them as directed in your recipe. Arrange them so the potatoes are completely submerged in the water.

5. Put the lid on the container and seal it closed. Refrigerate for up to 24 hours before cooking.

Tips & Warnings

• Ascorbic acid powder is available where home canning products are sold.

• Do not store peeled potatoes for more than 24 hours -- otherwise the potatoes begin turning their starch into sugar, which causes them to discolor and become more prone to burning during cooking.

References

• Michigan State University: Potato