What to do when the potatoes are darkened?

It sounds like you're dealing with potatoes that have turned dark! This can happen for a few reasons, and the best course of action depends on the cause. Here's a breakdown:

1. Surface Browning:

* Cause: This is the most common type of darkening, usually caused by exposure to air. Cut potatoes, especially those with a high starch content, oxidize quickly, resulting in a brown surface.

* Solution:

* Acidic bath: Submerge the potatoes in a bowl of water with a splash of lemon juice, vinegar, or even a bit of baking soda. The acid inhibits browning.

* Store properly: Keep cut potatoes submerged in cold water or store them in an airtight container with a little bit of water to prevent oxidation.

2. Internal Discoloration:

* Cause: This can be caused by improper storage or exposure to light. Potatoes with green skin or green flesh are usually the result of too much exposure to light.

* Solution:

* Green potatoes: These should be avoided as they can contain a toxic chemical called solanine. Do not eat any parts of the potato that show greening, even if you cut them off.

* Darkening from storage: If the darkening is internal but the potatoes are otherwise good, you can try to salvage them by peeling the outer layer. However, it's important to remember that the darkening may be an indication of poor quality.

3. Other Factors:

* Damaged Potatoes: Physical damage to the potato can also lead to browning.

* Overcooking: Potatoes can become dark if overcooked, especially if they are cooked at too high a temperature.

General Tips:

* Use fresh potatoes: Fresh potatoes are less likely to brown.

* Don't overcook: Cook potatoes until tender but avoid overcooking.

* Refrigerate: Store potatoes in a cool, dark place to prevent them from sprouting or browning.

When in doubt, throw it out! If you're not sure if a potato is safe to eat, it's best to err on the side of caution and discard it.