Peel your potatoes up to two hours ahead and keep them submerged in cold water to retain their creamy white color. The potato flesh turns brown when exposed to air, but they are still just as safe, and tasty.
Is there any way I can peel potatoes in advance and keep them from turning brown?
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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
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