Can the potatoes be cut and soaked overnight

After cutting potatoes, soaking them overnight is usually possible, but attention should be paid to the impact of storage conditions and time on nutrition. Short term soaking can help prevent oxidation and blackening, but prolonged soaking may lead to the loss of water-soluble vitamins. Soak the cut potatoes in clean water and store them refrigerated to effectively slow down oxidation reactions and prevent surface blackening. A small amount of salt or lemon juice can be added to water to enhance its antioxidant effect. This method is suitable for situations where advance preparation is needed, but it is recommended to control the soaking time within 6 hours to retain more nutrients. The starch in potatoes will partially dissolve in water, making the taste more crisp and refreshing, suitable for cold mixing or quick stir frying. If soaked at room temperature for more than 12 hours, not only will a large amount of vitamin C and B vitamins be lost, but it may also breed microorganisms. Potatoes that have sprouted or turned green on the surface are not recommended for consumption even after soaking, as they contain solanine toxin. If the potato chips used for frying are soaked for a long time, they need to be thoroughly drained of water, otherwise it may cause oil splashing danger. Special populations such as those with weak gastrointestinal function may experience bloating when consuming potatoes soaked for a long time. Potatoes are rich in potassium and dietary fiber. It is recommended to adjust the soaking time according to cooking needs. When in urgent need, rinse with running water instead of soaking for a long time. When making dishes such as mashed potatoes, soaking is not necessary. When storing, be sure to seal the container and refrigerate to avoid contact with other foods with strong odors. If there is any mucus or odor, it should be discarded immediately to ensure food safety.