Stop Cut Potatoes from Browning: Easy Kitchen Hacks Revealed!

• Cut potatoes turn brown or black due to oxidation, a natural process where starch and phenolic compounds react with air to form melanin.
• This discoloration is not a sign of spoilage, but prolonged exposure can affect texture and taste.
• To prevent browning, submerge cut potatoes in cold water to limit oxygen exposure.
• Adding a spoonful of white vinegar or a few drops of lemon juice to the water can further slow oxidation and maintain color.
• Keeping potatoes in lightly salted water also helps prevent discoloration and adds crispiness.