Although most potato recipes are simple, preparation can take time when the dish calls for a large quantity of even slices. Slicing potatoes and preserving them for later use saves you time when you need it, but the slices tend to oxidize and brown soon after cutting. With the proper methods, you can slice and store the potatoes for later, whether you need them in an hour or in several months.
Fill a large non-reactive bowl with cold water. Set the bowl near your prep area.
Wash the potatoes in cool, running water, scrubbing them with a vegetable brush. Peel and slice them as desired.
Submerge the potato slices in the cold water promptly as you cut them. The water slows the oxidation process that turns them brown. Store the bowl in the refrigerator until you are ready to use the potatoes.
Drain the potatoes in a colander and finish preparing and cooking them. Refrigerated potato slices last only a few hours before they begin to brown, so use them the same day you slice them.
Wash and scrub the potatoes. Slice them as desired and place them in a bowl of ice water to slow browning.
Fill a large pot with 1 gallon of water. Bring the water to a full boil.
Set a bowl of ice water near the pot. Submerge the potatoes in the boiling water, about a pound at a time, and boil them for three minutes. Transfer the potatoes to the ice water bath with a slotted spoon and allow them to cool completely.
Drain the cooled potatoes in a colander. Pat them dry with a clean towel to absorb any excess moisture.
Pack the potato slices in a freezer-safe storage container or bag. Label it with the date and seal it closed. Store the potatoes in the freezer for as long as a year.