Once potatoes are peeled and cut, they can brown. This is because of an enzyme contained in potatoes called polyphenol oxidase. As the enzyme interacts with air, the potato oxidizes and turns brown. You may not notice this when potatoes are quickly placed in hot water or on a hot cooking surface, as the heat deactivates the enzyme, which prevents the browning. However, in a slow cooker, the heat does not reach a high enough level to heat the potato and prevent the oxidation effect fast enough. However, soaking potatoes in lemon water before placing them in a slow cooker or Crock-Pot can kill the enzymes.
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Peel the potatoes using a vegetable peeler.
Cut the potatoes into cubes or slices to the size desired for the dish you are preparing.
Fill a pot with cool to room temperature water. Do not use hot water, or it will cause the potatoes to brown. Add the potatoes to the pot.
Add 2 tbsp. of lemon juice for approximately five to eight potatoes. If you are cooking more potatoes or using large potatoes, add slightly more lemon juice.
Allow the potatoes to soak in the lemon water for 15 to 30 minutes.
Add the potatoes to the Crock-Pot, and cook them as called for in the recipe.