Buzz
Although I’ve never worked in a professional kitchen, I’ve had the chance to interact with a few chefs and gotten a brief taste of the kitchen life. These moments were slightly clouded by a few too many post-shift drinks, but one thing that really struck me was the sheer amount of preparation needed to keep a restaurant running smoothly. Beyond the chopping, slicing, and dicing, I was amazed by how much food was either partially or fully prepared before any customer even placed an order.
The slicing and dicing certainly mattered as well. If you’ve ever been responsible for making a large batch of mashed potatoes, you’ve probably realized how time-consuming peeling and cubing them can be. Fortunately, you can prepare your potatoes up to 24 hours ahead, without compromising their flavor or texture.
How to Prep Potatoes Like a Professional Kitchen Cook
If you were to peel and chop potatoes, place them in a bowl or any container, then cover and refrigerate them, the results wouldn’t be ideal. Potatoes oxidize when exposed to air, and even an ‘airtight’ container will still have a trace of oxygen inside. Instead of trying to eliminate the air, simply replace it with water. Put the potatoes in your preferred storage container, fill it with enough water to fully submerge them, then cover it with an airtight lid. Be sure no corners are left above the water, as this will expose the potatoes to oxygen and cause them to brown.
You’ve got 24 hours, at most
Unfortunately, this method only keeps your potatoes fresh for a day, but sometimes that's all you need. After 24 hours, the cold of the fridge will turn the starches in the potatoes into sugars, altering their texture and flavor. However, with a bit of foresight, you can make your potato prep work go twice as far. Peel and chop or slice a large batch one day, use some for dinner that evening, and store the rest to use the next day in a different recipe. It may not seem like much, but skipping the peeling step makes potatoes a lot more appealing.
