Although an enzyme in peeled potatoes causes them to oxidize and turn gray, discolored potatoes taste the same and pose no health risk, but you can still make them look appetizing.

One way to keep your spuds from turning gray is to soak them in water, which acts as a barrier to air exposure and keeps the potatoes cool, reducing the oxidation process.

Plop your potatoes in a bowl of cold water and let them sit until you're ready to cook them. You can leave them in the cold water overnight, provided you refrigerate the bowl.

Vitamin C limits the damage caused by air exposure, so adding a single crushed vitamin C tablet, vinegar, or lemon juice to the water can help return them to their former color.