Why potatoes darken after cooking: what to add to the water to avoid this

It often happens that potatoes begin to darken after cooking and do not look very aesthetically pleasing. Fortunately, it is easy to solve this problem and some commonplace ingredients will help.

The FoodOboz editorial team has gathered information and will tell you how to cook potatoes properly so that they do not darken.

The reasons for the darkening of potatoes can be different: from mistakes during cultivation to storage conditions of the tuber. But most often it depends on the variety of the root crop: some are more prone to darkening, others less.

To prevent potatoes from darkening during cooking, experienced home cooks add vinegar to the water. But it is important to be careful with the amount, because afterwards you may feel a pronounced sour taste. An alternative is lemon juice or acid.

Recommendation: it is advised to leave peeled potatoes in cold water for 10-15 minutes, and cook them immediately in boiling water, not in cold water.