Potatoes that turn black after they are boiled do so for a number of reasons, such as undergoing a reaction with the cookware being used, having bruises due to being dropped and being stored in cold conditions. To keep potatoes from turning black, they should not be stored in temperatures under 40 degrees Fahrenheit.Know More
Cookware that contains aluminum or iron can react with the potatoes to change their color. Stainless steel cookware helps prevent this problem.
Cooked potatoes may be soaked in a small amount of lemon juice and covered in a pan to prevent post-cooking reactions that cause discoloration.
Black potatoes are safe for consumption and contain the same amount of nutrients as potatoes that are a normal color.Learn more about Vegetables
Potatoes may be ready to harvest between late June and September, depending on the variety. For instance, new potatoes can be harvested as early as 8.5 weeks after planting.Full Answer >
Potatoes that have green skin spots, are moldy or develop sprouts are potentially bad to eat. While moldy or mushy potatoes should be discarded, it is possible to save a potato with a green skin spot or sprout if this part is completely cut away.Full Answer >
The boiling time for 2 pounds of baby red potatoes or five to 10 small red potatoes is anywhere from 15 to 20 minutes, but boiling should continue until the potatoes are tender. Boil red potatoes in salted water.Full Answer >
Scalloped potatoes are typically easy to make because the dish does not require any difficult techniques, though it may take some time and effort to peel and slice the potatoes. The dish involves baking thinly sliced potatoes in a creamy mixture.Full Answer >