The easiest way to keep potatoes white after peeling or cutting is to fully submerge them in a bowl of water until use. If they are not needed until the next day, they can be refrigerated in the bowl of water overnight.
Though the discoloration can be unappealing, potatoes whose cut sides have become brown are still safe to cook and eat. The color change is caused by an enzyme and iron-containing phenols in the tuber reacting with oxygen. Just as iron oxidation turns an old truck rusty-brown, the same process occurs with produce. Covering the potatoes with water halts this reaction by removing the exposed flesh from oxygen.Learn More
Potatoes that turn black after they are boiled do so for a number of reasons, such as undergoing a reaction with the cookware being used, having bruises due to being dropped and being stored in cold conditions. To keep potatoes from turning black, they should not be stored in temperatures under 40 degrees Fahrenheit.Full Answer >
According to Good Housekeeping, it is safe to eat sprouting potatoes if the sprouts are cut away and not consumed. In addition, any green parts of the potato should be removed before the potato is eaten.Full Answer >
It takes 30-40 minutes to roast potatoes in a 375-400 degree Fahrenheit oven. Some recipes recommend shaking the baking sheet at regular intervals to achieve maximum and even crispiness.Full Answer >
Potatoes cut for French fries should soak in water for at least 2 hours and up to overnight. Soaking the potatoes before frying helps to remove a good amount of the starch inherent to the potatoes, such as russet potatoes, as well as some of the sugars that prevent the French fries from getting crispy.Full Answer >