Pre peeling spuds (posting for traffic)

[Crunchymum]

Having a debate.

Can you pre peel spuds and leave in water overnight in saucepan for 24 hours?

A says yes
B says no
C says yes but in fridge
D says yes but not 24 hours in advance

Google seems to agree with C.

(I am none of the above. I'm just involved in a pre peeling spud whatsapp convo that is getting heated )

I’m with D

Pretty sure my parents used to leave them in water usually for a few hours on a Sunday (peeled before going to church and cooked after) but Christmas day spuds would have been prepared on Christmas eve and not cooked until the following day. But then their generation did all sorts of things with food that we wouldn't do now! But we survived.

I leave over night in cold water in a pan with the lid on. 24 hrs would incline to fridging I think...

If it is for roasties the best thing to do is parboil and store in the fridge, they will last for days that way.

Just to add that A says yes to 24h (but not in summer / warm kitchen / with heating on)

So many nuances to this debate

@NowTheDucksAreBarking

If it is for roasties the best thing to do is parboil and store in the fridge, they will last for days that way.

I think this information would cause the whatsapp group to self destruct..... parboil and refrigerate?

Do they then just go into the hot oil? Or do they need bringing up to room temperature?

Yes just salt the water put lid on and it will be fine.

C

A. I do it all the time, especially at Christmas. No one has died or complained yet!

E - don't peel them at all.

There's no reason to IMO.

Definitely C

A.

But also agree E. - no need to peel.

I've dropped the helpful hint of not peeling, getting lots of 😳 faces.

It's fine if they're in a garage or shed on a cold Xmas eve (lid on top to stop creepy crawlies falling in). When else would you be desperate to prep spuds a day ahead?

Otherwise yes to parboiled & in a tub/ziplock bag in the fridge! They'll take up less space than in a pan of water, & chucking cold potatoes into sizzling fat makes them crisp up.

I believe you can also freeze them from the parboiled stage...but no point if you're eating them 24 hours later.

Why would anyone think a fridge is needed?

Covered in water for 24 hours to stop them going brown is fine

Highschool biology says in salted water to prevent osmosis 🙃

Person A does salt.

Person B is now saying they won't eat A's spuds tomorrow, given how they prep them.

My family are batshit

I peel the potatoes for Christmas dinner on Christmas Eve. I put them in cold water, in the conservatory (which is Baltic in winter). I do the same for all the veg that I prep on Christmas Eve, and it is always fine - it tastes perfect on the day.

So I’d agree with A - it’s fine, even 24 hours in advance - as long as it can be stored somewhere cold - if you can’t, then putting ice cubes in, to keep the water chilled, would be OK, I think.

Of course A.
My Nana used to put a splash of vinegar in the water to prevent browning.

What exactly do people think will happen ... they'll grow horns?! 😈🤣

A - it's fine!

C is fine, but most people would probably opt for overnight.

or E: parboil, cool, leave out (or in fridge) overnight. that's what DH does. King of Roasties

So much WhatsApping about a potato

If it was me I'd just say I'll do them tomorrow then do my own thing. Fwiw day 2 roast potatoes are the dogs dodahs

I am definitely going to use osmosis in conversation more!

A