You should place peeled potatoes into a bowl of water as you work with them to prevent oxidation, which causes them to turn brown. Submerging peeled potatoes in water limits their exposure to air, thereby slowing down the browning process and keeping them looking fresh. Additionally, soaking peeled potatoes in water helps remove excess starch, which can improve texture, especially when frying or roasting. The cold water also keeps the potatoes hydrated and can preserve their firmness. For longer storage (up to 24 hours), adding a bit of acid like lemon juice or vinegar to the water can further delay oxidation. When ready to cook, rinsing and drying the potatoes helps remove excess starch and moisture to achieve better cooking results.
