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I need to pre-slice HEAPS of potatoes to make s**t loads of potato bake on the weekend for a party. LOL why do I get myself into these things.
So...if I pre-slice approx 24 hours before I assemble and cook the bakes, how can I keep the potatoes fresh, and stop them from browning? I was going to put them into an air-tight container of some sort, but any other tricks people have? What about soaking them in water? Would that work, or would they just go soggy? :think:
My mum always pre cut spuds for sunday dinner and just covered them in water. dont think they went brown.
Maybe cover with water, seal so air tight...cling wrap or something and keep in the fridge.
Sure some one will know!! good luck
If you put them in a bowl of water (make sure the water completely covers them) they will keep for up to a week in the fridge. ;)
Yup, agree with the water :)
Yep water. Actually, I'm doing it right now LOL we made some chips for dinner, and they are in a bowl of water waiting for me to cook them. Speaking of which, I probably should think about doing that soon :lol:
Thanks all, that makes it really easy!
The only problem with leaving them in water is that all the water soluble vitamins leach out so they have no nutritional value afterwards but they'll still taste great!!
When I worked in catering the kitchen staff would process huge quantities of potatoes and store them in huge white lidded buckets filled with water... totally covering them... I'm not sure there is another option for large quantities.
I just learnt that at school in Home science millions of years ago!! I know its not really practical LOL