Ask Dr. Potato

With 926 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.

Back To Dr. Potato Home

What Is The Best Way To Store Peeled Potatoes Without Them Browning?

Q:

We are planning to open a fries business but we want to use fresh potatoes, to reduce the work on site, we plan to deliver peeled potatoes to the stores. What is the best way to store peeled potatoes without them browning? Can I vacuum seal peeled potatoes? Is it required to cook potatoes first before vacuum sealing or just wash, peel then seal? Are vacuum sealed potatoes need to be refrigerated?

A:

Storing peeled potatoes without browning can be a bit challenging, but there are a few methods you can consider to maintain their freshness:

  1. Water Bath: One common method to prevent browning is to submerge peeled potatoes in cold water. This helps to reduce exposure to oxygen, which causes browning. Change the water every few hours or so to keep it fresh.
  2. Acidulated Water: Adding a small amount of acid, such as lemon juice or vinegar, to the water can further help prevent browning. This method is often used in the food industry.
  3. Vacuum Sealing: Vacuum sealing can be effective in preventing browning because it reduces oxygen exposure. However, there are a few important points to consider:
    • Cooking: It's generally recommended to blanch the peeled potatoes in boiling water for a short time (2-3 minutes) and then immediately cool them in an ice water bath before vacuum sealing. This blanching process can help inactivating enzymes that contribute to browning. Be cautious not to overcook them; the goal is to stop enzyme activity, not fully cook the potatoes.
    • Moisture: Excess moisture inside the vacuum-sealed bags can encourage bacterial growth and affect the quality of the potatoes. Make sure the potatoes are thoroughly dried after blanching before vacuum sealing.
    • Storage: Vacuum-sealed potatoes should be stored in the refrigerator to maintain their quality and safety. Depending on the specific circumstances, they might stay fresh for several days.
    • Freezing: If you plan to store the potatoes for an extended period, consider freezing them. After blanching, cool and dry the potatoes, then arrange them in a single layer on a baking sheet and freeze. Once frozen, transfer them to vacuum-sealed bags and return them to the freezer.

Remember that while these methods can help prevent browning, the texture and taste of freshly cut potatoes might still change over time, so it's a good idea to regularly check their quality.

Before implementing any method, it's recommended to conduct small-scale tests to determine the best approach for your specific situation and storage conditions. Additionally, following food safety guidelines and regulations is crucial when dealing with perishable foods like potatoes.