Potatoes are a source of carbohydrates, which provide you with energy, due to their high nutritional value. A typical russet potato contains no fat or cholesterol and is packed with fiber, potassium, B-complex vitamins, iron and vitamin C. There are as many ways to cook potatoes as there are varieties, including baking, frying, roasting and sauteing. Precut potatoes can turn a brownish or dingy color, so if you are cleaning and cutting your potatoes in advance of cooking, take the proper steps to keep them fresh and white.
Wash the skin of the potato under cool running water to remove all of the dirt. Use a vegetable brush if needed. Wash the potato even if you plan to peel it to prevent any dirt or bacteria from contaminating the inside of the potato during the peeling process.
Peel the potatoes, if preferred. Cut the potatoes using a sharp kitchen knife to desired size pieces.
Place the cut potatoes in a bowl that is large enough to easily hold all of the potato pieces, leaving at least 1 inch at the top.
Fill the bowl with cold water to cover the cut potatoes.
Store the bowl of potatoes on the counter for no more than a few hours. After that time, the potatoes may begin to brown or turn a grayish color.
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Sliced potatoes that have started to turn colors from being left out are still good to eat, but cook the potatoes as soon as possible after cutting.