By Bornika Das
October 11, 2023
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Brown potatoes are not a cause for concern. They are, however, unappealing. Therefore, you may be asking how to prevent potatoes from browning. The starches in potatoes oxidise when they are exposed to oxygen. However, there are a few simple techniques to reduce the rate of oxidation. Let’s get started:
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A simple approach to avoiding oxidation is to not leave the cut potatoes out for an extended period of time.
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The oxidation process is greatly slowed down when potatoes are placed in water. Just enough cold water should be added to a bowl to cover the potatoes by an inch or so.
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Try combining the whole, chopped, or sliced potatoes with an acid, like lemon juice or vinegar. While the acidic liquid will change the pH of the potatoes to prevent oxidation. Use lemon or vinegar.
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Additionally, you could add some vitamin C powder to the water before soaking the peeled potatoes. This helps keep them fresh as well.
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Oxidation can also be accelerated by metal dishes. Use a glass or ceramic dish to cook or serve your potatoes rather than cast iron, aluminium, or other metal container.
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Air exposure results in discolouration of potatoes. However, vacuum sealers eliminate all of the air from the packaging, preserving its golden colour.
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