date:Sep 20, 2018
y to come back to a brownish-gray mess on your cutting board 10 minutes later, youre not alone. Potatoes brown quickly when exposed to fresh air because they are packed with starch. When these starches are exposed to oxygen, they undergo a process called oxidation, which leaves your potato with a grayish or brownish tint. Theyre 100 percent edible, but instantly less appetizing.
Slow browning with water
The easiest (and most common) method for protecting your precious potatoes from browning is