Can you peel potatoes in advance

Start by scrubbing potatoes under cool running water to remove dirt; dice, slice, or chop as directed in recipe. Place the potatoes in a bowl or airtight container and cover completely with cold water, then store in the refrigerator. This technique works best with larger varieties , such as russets, Yukon gold, and sweet potatoes. Once it's time to cook with the potatoes , drain and rinse again with cold water. Washing the potatoes twice with water will remove excess starch, which will help them to get extra crispy when roasted or fried.

Whether you're trying to get a head start on cooking for a large dinner party or want to be able to make a quick vegetable side dish on a weeknight, you'll be thankful to have prepared potatoes on hand in the refrigerator. And once you've worked this technique into your own routine, you'll wonder why you never thought to do it before. By Kelly Vaughan Updated May 05, Save Pin More. Cut potatoes in water. Credit: Bryan Gardner.

Comments 4 Add Comment. Not that there's anything necessarily wrong with that, but most people prefer their potatoes white and fluffy. Here's everything you need to know about prepping potatoes in advance:. While you can prepare peeled potatoes ahead of time, it's important to realize there are some caveats. For instance, this process works exceptionally well for whole or cubed potatoes — but not so well for shredded or finely cut potatoes.

The larger the potato pieces, the longer they can hang out in water. As the pieces get smaller, the less time they can withstand soaking. 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 prepare it all in one 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. In the same vein, if your recipe requires the finished potatoes to be extra crispy, avoid soaking them at all.

The best use of this easy little hack is mashed potatoes. Since the potatoes will be boiled when it's time to cook them anyway, the outcome of the recipe really won't really be affected at all. Bigger cuts, on the other hand, can hang out happily in water for hours. Such a fine cut takes on water quickly and is typically cooked until golden—think latkes or potato pancakes—so none of that discoloration will show anyway.

Instead, give shredded potatoes a good rinse to remove their starch so that they crisp up better during cooking , pay them dry, then cook according to your recipe. If your dish depends on the most crisp exterior like pommes Anna or requires your potatoes to give off very little moisture like a gratin with other water-heavy veggies , there's no need to cut those ahead of time and soak them. For these types of tubers, your best bet is to cut them right before use.

Check out these easy and healthy potato recipes :. Looking for more prep-ahead hacks this holiday season? Use this handy Thanksgiving Checklist to plan a stress-free turkey day.