Cooked potatoes will remain fresh for up to two days in the refrigerator. One of the most annoying problems is when cooked potatoes darken to an unappetizing grey. Spotting a potato that will darken with storage is impossible, because invisible bruising; poor storage before cooking; cooking with aluminium; or oxidation of the potatoes are all possible causes of discolouration. There are some ways to prevent this, but even if your potatoes slightly darken, the grey areas remain edible.
Keep your potatoes stored in a cool, dry pantry above 4.44 degrees Celsius until you are ready to cook them.
Add the lemon juice to the potatoes after cooking them to prevent the potatoes from darkening in the refrigerator.
Refrigerate the potatoes in an airtight container, but do not freeze them. Freezing cooked potatoes, unless they are mashed, will result in mushy, watery potatoes after reheating.
Discard the cooked potatoes if you do not eat them within two days of cooking.
Substitute 1 tsp of white vinegar for the lemon juice if you do not have lemon juice.