Posts Tagged ‘black’


Can I Freeze Cooked Scalloped Potatoes?

Monday, December 9th, 2013

Q. I made enough scalloped potatoes to feed everyone in my town.  Can I freeze them?
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Are My Black Potatoes Still Good To Eat?

Monday, November 25th, 2013

Q. I cut up vegetables and put them along with a chuck roast in a freezer bag, to have a meal ready for the crock pot when I had surgery. I took the bag out of the freezer last night, dumped the ingredients in the crock pot and refrigerated until this morning. It has been cooking on low for 5 hours and all of the potatoes are black. After researching, I found I should have blanched them first.  Are they still good to eat?
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Why Do My Idaho® Potatoes Sometimes Turn Black

Friday, October 11th, 2013

Q. Why do my potatoes sometimes turn black after I cook them?

A. This is one of the hardest things to detect when potatoes are brought in from the field and sorted to go into bags for consumers.  Black spots just below the skin of the potato can occur if the potato is stored too cold (below 40 degrees) or when a potato is dropped more than 6 inches or something heavy is placed on top of them.  The damage does not appear immediately but can become noticeable after one or two days in storage.  Since the skin is not broken it is very hard to detect black spots until the potato is cooked.

Despite their hardy appearance, potatoes can bruise as easily as a banana or apple.  While it might not be convenient, you can still eat the potato as long as you trim away the black spots before cooking.

My Idaho® Potatoes Looked Good On The Outside But Turns Out The Inside Was Rotten

Tuesday, August 13th, 2013

Q. I purchased Idaho® potatoes and they looked good but it turns out they were rotten on the inside, why did this happen?

A. When Idaho® potatoes are shipped from our state there is a quality control inspection performed on them.  This is just one of the reasons Idaho has such a good reputation for growing the highest quality potatoes in the world.  When produce is received by the intended retailer it is inspected by the US Department of Agriculture, if there is any question about the quality.  The Idaho shipper has no control after their potatoes have been received by the retailer.

It is possible that your purchase was on the shelf longer than the retailer intended.  In most circumstances when a consumer purchases a produce item from a retail store which they are dissatisfied with, you only need to return the unused portion and the sales receipt to the retailer and they will replace or refund your money.

My Potatoes Turned Gray in the Slow Cooker

Tuesday, February 12th, 2013

Q. I made a slow cooker meal with chunks of Idaho potatoes that I placed in a tin foil pack in the bottom of the slow cooker. I put a whole fryer chicken on top of the foil pack and cooked the chicken on low for 7 hours. After 7 hours, I opened up the foil to find some very gray potato chunks. What happened? Are they safe to eat?

A. Unfortunately, the potatoes reacted to being exposed to air by turning gray. When first cutting up a potato, we recommend that you place the pieces immediately into a solution of water and something acidic such as a tablespoon of concentrated lemon juice to a gallon of water. In addition, when the potato is heated up in a closed space at a temperature below 325 degrees, this contributes to the graying of the potatoes. They may also have reacted to the foil.

If the packet of foil stayed intact, I would toss the spuds and still use the chicken. If you have any leftover unpeeled potatoes, you can microwave them until they’re tender and add them back into your completed dish.

My Potatoes Turned Black

Friday, November 9th, 2012

Q. Why did my potatoes turn black?

A. Almost always there are two reasons the potatoes turned black…  exposure to air or oxygen and black spot bruising. As soon as the potatoes are cut I would try to get them into some sort of water and acid mixture, usually a gallon of water needs 1 tablespoon of concentrated lemon juice or white wine vinegar. Here are a few Dr. Potato blogs that will help explain this:

The bruising comes from storing the potatoes too cold. A pressure bruise will show up underneath the skin but the blackening may not appear until the potato is boiled or cooked in some manner. Here is a link explaining:

Are Black Potatoes Safe to Eat?

Friday, September 7th, 2012

Q. Last night I started cooking green beans and potatoes in the crock pot, which I covered first with aluminum foil and then the lid, which didn’t fit tightly. I set the crockpot to warm overnight, but when I checked it this morning some of the potatoes were blackened. Are they still safe to eat?

A. With a container that full, I’m sure that some of the cut potatoes in the center were cool for quite some time and likely oxidized. But beyond the black color, I would suggest tossing them out and starting over to be safe. Sealing a lid at low temperatures can be similar to canning vegetables and could cause a food safety issue. See these links about leaving out cooked potatoes overnight:

http://foodserviceblog.idahopotato.com/food-safety/
http://foodserviceblog.idahopotato.com/pre-cooking-baked-idaho%c2%ae-potatoes/
http://foodserviceblog.idahopotato.com/i-froze-my-potatoes-and-they-turned-black-what-did-i-do-wrong/