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Jun 10, 2008 02:13 PM

Why are my potatos black?

I microwaved some sliced potatoes yesterday in preparation for grilling. As we decided it was too hot to grill last night I saved them in the fridge for today. Some parts of them look like they have turned black! Why? Are they still safe to eat?

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  1. Did you store them in aluminum? It sounds like the potatoes either oxidized or were stored in aluminum.

    1 Reply
    1. re: Foodnerds

      Not in aluminum but tupperware. Hasn't ever happened before!

    2. That's just what happens when you let them sit too long. First, they turn pink, then black. Throw them out.

      1 Reply
      1. Cut potatoes will turn black when they are not rinsed. I can't remember what exactly causes this, but I know enough to rinse grated or sliced potatoes before cooking them. When you steam or boil, enough water comes in contact with the potatoes to remove this problem. But when you microwave, this doesn't happen. There was nothing "wrong" with the potatoes that would make them unsafe to eat - but they are unsightly. Next time - rinse before microwaving and you'll avoid the black potato syndrome.

        1 Reply
        1. re: Nyleve

          I made an entire casserole and it turned gray/dark gray. I used an aluminum grater and cooked them in a disposable aluminum baking dish. What a nightmare. Is it ruined? Should I throw it out?

        2. Have succesfully stored peeled, cut potatoes in bowl of cold water either on kitchen countertop (4-6 hours) or in refrigerator (24 hours). the water should be plentiful and thoroughly cover the potatoes. Usually do this in plastic or ceramic bowl, not always covered. Always do this for Tgiving, when time is limited.

          2 Replies
          1. re: Diane in Bexley

            Yeah. I couldn't eat them in their disfigurement so I threw them out. Next time I will know better. Thanks!

            1. re: Diane in Bexley

     soon as you peel and cut them...into a bowl of water. A drop or two of vinegar or lemon juice helps too. Prevents to spuds from becoming oxidized. Also a very very sharp knife helps as it keeps the cut clean without any roughness. Less surface area.