How to Remove Oxidation From Cut Potatoes (3 Steps)
Potatoes turn brown or pink when exposed to air, just as peaches, bananas or apples do. While aesthetically unpleasant -- and even downright creepy -- oxidization isn't harmful and doesn't change the taste or texture of the potatoes. Take steps to avoid oxidation, such as cooking the potatoes as soon as possible after peeling and slicing to destroy the enzymes that cause darkening. For already oxidized potatoes, follow a few kitchen techniques to restore them to their usual pale hue.
Things You'll Need
- Paring knife
- Cream of tartar
Instructions
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Cut the oxidized portions out of the potatoes if the browning bothers you.
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Cook the potatoes to remove the effects of oxidation, because in most cases, this will eliminate brown or pink spots. For maximum whitening, simmer the potatoes in a bit of milk or add lemon juice to the cooking liquid. Hide any discoloration that remains with a sauce, or use the potatoes in salads or soups.
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Add a pinch of cream of tartar to mashed potatoes to help keep them looking white. The cream of tartar helps prevent iron in the potatoes from oxidizing and turning the potatoes dark.
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