As soon as you peel the potatoes, immerse them in a pot of water with a little acidity, such as a tablespoon of concentrated lemon juice or white wine vinegar. When you shred the potatoes place into the same water solution. This will help prevent the potatoes from discoloring or turning dark. Drain off the water, and I usually put the shredded potatoes into the middle of a clean tea towel, draw up the edges of the material to form a ball of the potatoes in the middle and then squeeze the excess moisture out before frying. They will turn out lighter in color and crispier when fried.

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