The good news is this reaction does not degrade the potatoes or compromise their quality, making them perfectly safe to eat. In fact, these Polish gray dumplings are a great dish to whip up if your tubers aren't the color of your liking. However, if you're cooking for others and are concerned about the presentation, there are some tricks to preventing oxidation from occurring. According to Taste of Home, when deactivating the enzymes, you need to expose them to something cold or acidic.
Start by covering your peeled potatoes by about 1 inch in very cold water — this will slow the oxidation process down tremendously; however, if you want to prolong the browning of your potatoes for, say, up to overnight, adding acid such as a squeeze of lemon juice or distilled white vinegar in with the cold water will do a double whammy of protecting those spuds from discoloring. A good rule of thumb to do the trick without changing the flavor is adding 1 teaspoon of acid for every 1/2 gallon of water used.
The Spruce Eats also states that when peeling potatoes, dropping the ones you've already peeled into cold water until you're finished with your batch can reduce oxidation. Another fun trick if you're ever shredding potatoes for hash browns or latkes is to mix in a bit of ascorbic acid — this will magically brighten them up again by altering the pH.
Can You Still Eat Potatoes That Have Turned Gray? - Tasting Table
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