How long can peeled potatoes sit in water in the refrigerator?

Peeled potatoes can sit in water in the refrigerator for 2-3 days before they start to go bad. The key is keeping them submerged in cold water to prevent oxidation. Oxidation causes the potatoes to turn brown and affect the flavor. As long as the potatoes stay covered with water, they will maintain their quality for a couple of days.

Can you store peeled potatoes in water?

Yes, storing peeled potatoes in water is an effective way to keep them from turning brown. The water prevents oxygen from reaching the surface of the potato and oxidizing it. Peeled potatoes left out on the counter will quickly turn an unappealing grayish-brown color. Submerging them in water inhibits this oxidation process and retains their white color and fresh taste.

How does water prevent browning?

Oxidation is a chemical reaction that happens when the inside of the potato is exposed to oxygen in the air. An enzyme called polyphenol oxidase catalyzes this reaction. Oxygen interacts with naturally occurring phenolic compounds in the potato, turning them into benzoquinones. These benzoquinones then react with amino acids in the potato to produce melanoidin, which gives browned potatoes their dull color.

By completely covering the potatoes with water, oxygen cannot reach the surface and trigger this series of reactions. The water acts as a barrier between the phenols and oxygen. This is why submerging them is more effective than just wetting or rinsing the potatoes.

What temperature water should be used?

You’ll want to use cold water, not warm or room temperature. The colder the better, so use water straight from the tap. The cool temperature further slows the enzymatic browning process. Warm water will hasten oxidation and cause faster deterioration.

Does the type of water matter?

Regular tap water works fine. There’s no need to use filtered, distilled or alkaline water. The active ingredient responsible for preventing browning is simply H2O. Avoid using salty water, as the salt can seep into the potatoes and alter their flavor.

How long do the potatoes last refrigerated in water?

Properly stored in cold water in the refrigerator, peeled potatoes will last around 2-3 days before signs of deterioration occur. Place them in a covered container like Tupperware or a Ziploc bag so they stay fully immersed.

Change the water daily to keep it nice and cold. Letting the water warm up in the fridge decreases its effectiveness. Be sure no potatoes are floating above the surface exposed to air.

What are the signs of spoiled potatoes?

After 2-3 days, you may notice some of the following signs that the potatoes are past their prime:

  • Grayish, brownish or blackish discoloration
  • Soft, mushy texture
  • Slimy surface
  • Foul, rotten odor
  • Mold growth

Discard any potatoes exhibiting these traits. Do not consume potatoes that are showing even the early stages of spoilage.

What causes the potatoes to spoil?

A few main factors can cause peeled potatoes to spoil in water:

  • Bacterial growth – Bacteria like Pseudomonas and Clostridium botulinum can grow in the oxygen-deprived environment of the water.
  • Fungal growth – Molds can start growing, causing black or greenish fuzzy spots.
  • Cell breakdown – Cell structures start disintegrating, causing softening and leakage of cellular contents.
  • Protein/enzyme degradation – Proteins and enzymatic compounds break down, resulting in off-flavors and aromas.

The low temperature of the refrigerator delays these spoilage mechanisms but cannot prevent them indefinitely. Potatoes are still living respiring organisms even after peeling and will eventually decay.

Can you freeze peeled potatoes in water?

Freezing peeled potatoes in water is not recommended. The water will expand during freezing and cause cellular damage to the potato. This will result in a mushy, mealy texture after thawing. The freezing process also deactivates the polyphenol oxidase enzyme that causes browning.

A better option is to place peeled potatoes in a freezer bag or container without water. Squeeze out excess air and seal before placing in the freezer. They will keep for 8-12 months frozen this way.

What’s the best way to store a peeled potato?

If you won’t be cooking peeled potatoes within a few hours, the best way to store them is:

  1. Place them in a container and cover completely with cold water.
  2. Put the container in the refrigerator.
  3. Change the water daily.
  4. Use within 2-3 days.

This inhibits oxidation while keeping bacteria growth in check. Just be diligent about keeping the potatoes fully submerged in cold, fresh water.

Can you store a peeled potato without water?

It’s best not to store peeled potatoes without water. Here are a couple options if you don’t want to use water:

  • Acidified water – Add a bit of lemon juice or vinegar to the water. The acid slows oxidation.
  • Wrap in plastic – Wrapping the potatoes tightly in plastic wrap creates a low oxygen environment.
  • Store in acid – Placing peeled potatoes in a bath of citric or ascorbic acid inhibits browning.

Without water or another preservation method, peeled potatoes left in the refrigerator will likely brown within a couple hours.

Can you freeze peeled potatoes without water?

Yes, peeled potatoes can be successfully frozen without water:

  1. Thoroughly blot the potatoes dry with paper towels.
  2. Place in freezer bag or airtight container, removing excess air.
  3. Seal and freeze for up to 1 year.
  4. Thaw in the refrigerator before using.

The frozen potatoes may undergo some surface discoloration but will remain perfectly safe to eat. Make sure the potatoes are dry before freezing to prevent freezer burn.

What happens if you eat browned potatoes?

While not dangerous, browned potatoes are less appetizing to eat. The oxidation primarily affects color and flavor:

  • Darker, drab color is visually unappealing.
  • Mildly bitter taste develops.
  • Starchy texture turns slightly slimy.
  • Decrease in sweetness and potato flavor.

These changes don’t make them harmful, but the pleasant potato taste is diminished. It’s best to discard potatoes that have browned substantially and no longer look fresh.

Can you reverse browning on potatoes?

Unfortunately, there is no way to reverse browning and restore potatoes to their original white color once oxidation has begun. But you can slow down further browning using these methods:

  • Lemon juice – Rubbing the surface with lemon juice or citric acid slows oxidation.
  • Vinegar – White vinegar stops the browning process.
  • Salt water – A salt water bath inhibits polyphenol oxidase.
  • Acidified water – Submerging in acidified water prevents more browning.

These techniques may slow browning, but won’t reverse existing discoloration. Prevention is key with peeled potatoes!

Can you still cook browned potatoes?

Browned potatoes can still be cooked and eaten provided they haven’t spoiled. Avoid any potatoes that are very soft, moldy, or emitting a foul odor. Slight discoloration alone doesn’t make them unsafe to eat.

That said, the original texture and flavor will be compromised. Browned potatoes tend to cook up a bit mushier with a more insipid taste.

If the browning is mild, you can salvage the potatoes for cooking. Cut away any very dark portions. Soaking in an acidified bath of water & vinegar for 30 minutes may help ameliorate the deterioration.

What potato varieties brown faster?

Some potato varieties are more prone to enzymatic browning. Types with higher levels of tyrosine amino acids or phenolic compounds tend to brown quicker when peeled and exposed to air. Varieties that brown fastest include:

  • Russet
  • Yukon Gold
  • White
  • Yellow Finn
  • Prairie Blush

Types that resist browning due to lower phenolic content include:

  • Red Bliss
  • Purple Peruvian
  • Ruby Crescent
  • All Blue
  • Mountain Rose

That said, all potato varieties will eventually brown over time once peeled and exposed to air and light. Proper storage in water prevents browning regardless of natural phenolic levels.

What are the best potatoes for water storage?

The best potatoes for extended water storage are varieties with thicker, waxy skins that resist water absorption and texture breakdown. Recommended varieties include:

  • Red Potatoes – Red Bliss, Chieftain
  • Russet Potatoes – Burbank, Norkotah
  • White Potatoes – White Rose, Kennebec, Yukon Gold
  • Yellow Potatoes – Yellow Finn, Caribe
  • Purple Potatoes – Purple Majesty, Purple Peruvian
  • Fingerling Potatoes – Russian Banana, French

Avoid thin-skinned potatoes like new potatoes or creamers which absorb water readily causing a mushy texture.

What temperature is best for potato water storage?

The ideal water temperature for potato storage is 34-40°F (1-4°C). This cold refrigerator temperature prevents microbial growth and slows oxidation. Warmer water above 50°F (10°C) allows bacteria and molds to grow faster shortening shelf life.

Check that your refrigerator maintains a temperature within the optimal 34-40° range. Adjust the thermostat if needed to keep the water sufficiently cold.

Should you peel potatoes before or after boiling?

It’s generally better to peel potatoes just before cooking them, rather than peeling then boiling them later. Here’s why:

  • Peeling exposes more surface area to air/light causing faster oxidation.
  • Waiting increases chances of browning and spoilage.
  • Boiling whole unpeeled potatoes helps retain moisture and nutrients.
  • The skins can be easily peeled off after boiling.
  • Less time elapsed between peeling and cooking.

If you must prep potatoes in advance, then peel and store in cold water as outlined above. But for highest quality, peel immediately before cooking.

Do potatoes need to be peeled before boiling?

No, potatoes do not necessarily need to be peeled before boiling. Many recipes call for simply scrubbing the whole unpeeled potatoes well then adding them to the boiling water.

Leaving the skins on has some advantages:

  • Prevents moisture loss and nutrient leaching.
  • No oxidation browning to worry about.
  • Skins can provide interesting texture contrast.
  • Added nutritional benefits of skin fiber and nutrients.

The skins easily detach from the cooked potato for you to peel off afterwards if you prefer. Just be sure to thoroughly scrub off any dirt beforehand.

What’s the best way to store leftover boiled potatoes?

First, allow the boiled potatoes to cool completely after draining. To store leftovers:

  • Place whole boiled potatoes in an airtight container in the fridge.
  • If peeled, submerge in fresh cold water and refrigerate.
  • Or wrap peeled boiled potatoes tightly in plastic wrap.
  • Refrigerate for up to 4 days.
  • Avoid freezing cooked potatoes; it alters the texture.

Acidifying the water with a bit of vinegar or lemon juice also helps keep peeled boiled potatoes from browning in storage.

Can you mash the potatoes then store them in water?

Mashed potatoes will not hold up well when trying to store them in water. The water will rapidly dissolve and remove starch from the exterior of the mashed potatoes giving them a gluey texture.

For mashed potatoes it’s best to:

  • Cover the surface with plastic wrap directly touching.
  • Refrigerate for 3-4 days.
  • Or freeze in an airtight container for 4-6 months.

The gluey texture of water-stored mashed potatoes makes this method ill-advised.


Storing peeled potatoes in water is an effective way to keep them fresh for 2-3 days in the refrigerator. The cold water prevents oxidation browning and inhibits microbial growth. Maintaining proper refrigeration temperature and changing the water daily allows peeled potatoes to retain quality for several days post-prep.

Look for signs of spoilage like softness, off-odors and grayish hues to determine when the potatoes are past their prime. While not dangerous, browned potatoes are unappealing to eat. Follow the water storage guidelines diligently to get the most time out of your peeled spuds.

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