Many recipes that call for potatoes might list boiling as the first step. However, letting them sit in cold water first will ensure the potatoes all cook evenly, from skin to core.

It also prevents splash burns from plopping potatoes in boiling water. Skipping this step may leave your potatoes with a mushy surface and stiff, undercooked interior.

Keeping potatoes in cold water before cooking, especially after peeling, prevents oxidation, which causes browning due to its sensitive internal enzymes being exposed to air.

If you're planning to fry potatoes, soaking them in cold water for up to 30 minutes before cooking will remove excess starch, resulting in a much crisper, golden-brown finish.