Lemon juice: The secret to vibrant, intact potatoes

Cooking potatoes is an art that many of us perform daily, but even the simplest kitchen tasks can sometimes present challenges. Potatoes can fall apart, darken, or absorb too much water, making their appearance and texture less than ideal. Fortunately, there's a straightforward kitchen tip to avoid these problems. Simply add two to three tablespoons of lemon juice to the pot. This will make cooking potatoes easier, and the result more aesthetically pleasing and appetising.

Potatoes, although they seem like a simple vegetable, can surprise you during cooking. It's often the case that after cooking, they darken or break into pieces. Why does this happen? It's all due to the natural processes occurring in potatoes. Enzymes present in these tubers react with oxygen, causing a change in colour. On the other hand, overcooking or too much water can make the potatoes soft and cause them to fall apart.

Is there a way to prevent potatoes from darkening and falling apart? Absolutely! Just add a few drops of lemon juice to the water in which you are cooking the potatoes. The acid in the lemon inhibits the enzymes responsible for darkening, allowing the potatoes to retain their natural, creamy colour. Additionally, lemon juice enhances the flavour of the potatoes, giving them a delicate tanginess.

How much lemon juice should you add?

• For 2 pounds of potatoes, 1-2 tablespoons of lemon juice is sufficient.
• Remember to add the lemon juice at the beginning of cooking. That way, the acid will have enough time to act.

Besides lemon juice, there are other ways to diversify the taste of potatoes. You can add to the water:

• Bay leaf: This will give the potatoes a slightly aromatic taste.
• Allspice: It will highlight the taste of the potatoes and add spiciness.
• A sprig of rosemary: It will give the potatoes a fresh, herbal aroma.