Tips on how to keep shredded potatoes from turning gray (2024)

FAQs

Tips on how to keep shredded potatoes from turning gray? ›

Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.

Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.

The simplest and most effective method to prevent discoloration in prepping potatoes is this formula: Add one teaspoon of concentrated lemon juice or white wine vinegar for every gallon of water. This will minimize discoloration.

Usually I do this by shredding them into a bowl of water, so they are not exposed to air. Some lemon juice, vinegar, or a splash of another acid in the water works even better to prevent browning. You do something similar with apples or avocados when making pie or guacamole, to keep the fruit from turning brown.

While it's recommended to use freshly prepared shredded potatoes for your recipes, you can store them for up to 24 hours in the refrigerator or about one year in the freezer. If storing them in the fridge, cover with water and add lemon juice or white wine vinegar to keep them from discoloring.

When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.

It creates longer, more uniform strands and, believe it or not, that itsy bit more of surface area makes a difference once you add the potatoes to the pan. Rinse the potatoes. And I'm not talking about just rinsing. We want you to soak the potatoes in water, like really slosh them around to release some starch.

A small amount of white wine vinegar of lemon will do the trick. Then drain and place the potatoes in foil along with your spices and some olive oil or vegetable oil.

If you're working with latkes, hash browns, or any recipe that requires the potatoes to be finely diced, sliced, or shredded, you'll be better off if you do all your prep the same day. You also should avoid prepping the potatoes ahead of time if you intend to fry them, as hot oil and wet veggies don't mix well.

What is the best way to shred potatoes? ›

Use the largest holes on a box grater or a mandoline with grating blades set over a plate to shred potatoes. It's important to place a plate underneath the grater or mandoline as this will contain the mess and keep all your potatoes together instead of scattered in little ribbons across the countertop.

What's the best way to expel water? The most common method is to wrap the shredded potatoes in a kitchen towel, then squeeze to release as much liquid as you can.

It's all about air exposure, as slicing into a potato reveals the interior to the outside world. This elicits a reaction between certain chemical compounds and proteins inside the potato, which can cause the white flesh to become purple or even pink.

Soak them in water

The best (and most popular) way to keep cut potatoes from turning brown is to completely submerge them in a bowl of water. Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance.

Place the shredded potatoes onto cookie sheets in a thin layer. Freeze until solid, about 1–2 hours. Remove from cookie sheets into freezer bags. Store in freezer up to 3 months.

Any food left open like this for extended periods of time (such as overnight) as a general rule should not be consumed.

Soak them in water

Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance. For a little extra insurance, add something acidic to the water, such as a splash of vinegar or fresh lemon juice. This will help slow the oxidation process even more.

The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.

There's a simple explanation for your pink potato. It's a chemical reaction that happens when enzymes in the potato are exposed to air. This kind of reaction should be familiar to most home cooks, because it often happens with fruit, like when apples turn brown after they're cut.