What is the best way to soak potatoes to prevent browning?

Soaking potatoes in cold salted water is the best method to prevent browning because it helps to inhibit the enzymatic reaction that leads to discoloration. When potatoes are cut or peeled, they expose their inner flesh to air, and enzymes in the potatoes react with oxygen, which causes the browning effect. The cold water slows down these enzymes, while the salt can also help by enhancing the texture and flavor of the potatoes without extracting too much moisture.

Additionally, cold water ensures that the potatoes remain firm, which is especially important if they are going to be cooked in dishes like fries or gratins later. The soak also helps remove some excess starch, which can improve the final texture of the potatoes when cooked.

Other methods, such as using vinegar water, can alter the flavor of the potatoes and may not be desirable in all recipes. Hot water can cook the surface of the potatoes before they are even prepared, leading to a mushy texture. Soaking in oil would not effectively prevent browning; rather, it could create an undesirable surface that isn’t suitable for most cooking methods. Thus, using cold salted water is the most effective and practical choice for maintaining the appearance and quality of potatoes until they are ready to be cooked.