What is the best method to prevent potatoes from turning brown after cutting?

Soaking potatoes in water is an effective method to prevent them from turning brown after cutting because it reduces their exposure to oxygen. When potatoes are cut, the cells are damaged, which leads to enzymatic reactions that cause browning, primarily through the oxidation of phenolic compounds. By soaking the cut potatoes in water, you create an environment that limits oxygen access, effectively inhibiting these reactions.

This method also helps to keep the potatoes firm and removes excess starch, which can help achieve a better texture when cooking. Other methods, while they may offer some level of browning inhibition, do not address the oxidation process as effectively as soaking does, thus making soaking the optimal choice for preserving the appearance and quality of the potatoes.