How to Keep Potatoes From Turning Brown in the Crock-Pot

Once potatoes are peeled and cut, they can brown. This is because of an enzyme contained in potatoes called polyphenol oxidase. As the enzyme interacts with air, the potato oxidizes and turns brown. You may not notice this when potatoes are quickly placed in hot water or on a hot cooking surface, as the heat deactivates the enzyme, which prevents the browning. However, in a slow cooker, the heat does not reach a high enough level to heat the potato and prevent the oxidation effect fast enough. However, soaking potatoes in lemon water before placing them in a slow cooker or Crock-Pot can kill the enzymes.