Can You Still Eat Potatoes That Have Turned Gray? - Tasting Table (2024)

FAQs

Can You Still Eat Potatoes That Have Turned Gray? - Tasting Table? ›

Yes, it's perfectly safe

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

To tell if a raw potato is bad, look for a soft texture, wrinkled skin, or a bad smell. To tell if cooked potatoes are bad, check for a strong foul odor or visible mold. If your potato has sprouted, you can still eat it. Just cut the sprouts off and you're good to go.

A small amount of white wine vinegar of lemon will do the trick. Then drain and place the potatoes in foil along with your spices and some olive oil or vegetable oil. Wrap up tight and refrigerate, then grill.

As we've mentioned, lemon juice and Vitamin C can slow down or even reverse oxidisation – but metal dishes can accelerate it. Rather than using cast iron, aluminium, or other metal containers for your potatoes, cook them or serve them in a glass or ceramic dish.

Raw potatoes should be firm to the touch with tight skin that's free of large bruises, black spots, or other blemishes. If a potato has become soft or mushy, you should throw it out. Though it's normal for potatoes to smell earthy or nutty, a musty or moldy odor is a hallmark of spoilage.

The chlorogenic acid combines with iron ions in the potato and oxygen absorbed from the atmosphere and cooking water, creating the dark pigment. The potatoes are still safe to eat, just cut the spots away. If there is an extensive amount of Fusarium, this can give the potatoes an off flavor.

Solanine and chaconine can cause gastrointestinal symptoms such as vomiting, abdominal pain, and diarrhea. Some people might also experience headaches, flushing, confusion, and fever. There have been a few cases of death from eating toxic potatoes.

Bad potatoes have bruises, black marks, or other flaws. Other red flags are green streaks or mould blotches on cooked ones.

Due to the heat and moisture that have been introduced through cooking, the potato becomes a potentially hazardous food and should be kept out of the danger zone (40-140 degrees Fahrenheit). Foil wrapped baked potatoes are of particular danger of botulism illness and have been associated with foodborne outbreaks.

Why did my frozen potatoes turn GREY? ›

Yes potatoes that have been partially cooked and frozen can turn grey/black. I to work for a potato company. After the raw material has been blanched to remove starches and stop enzyme production the raw material goes through a flume where we add Sodium Acid Pyrophosphate which will eliminate the discoloring issue.

However, when potato tubers turn green there is usually an increase in a glycoalkoloid compound called solanine. Consequently, it is important to store potatoes in the absence of light to prevent greening. Tubers with a high concentration of solanine will taste bitter, and can be harmful if eaten in large quantities.

Botrytis blight or grey mold (tan spot) is a common disease in Michigan potato fields. The disease is often observed on stems and leaves but when inoculum levels are high, the disease can also be seen on tubers.

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

Potato bruising and damage

With blackspot bruising the skin doesn't break but the internal tisues are damaged and appear as black of grey patches. Damage can be divided into internal fissures and crushing when the skin is intact, which can be difficult to see.

From time to time, if potatoes are held in very warm conditions with little air, the tuber pith void can develop into a condition called blackheart, causing a decayed, black center. If you cut either condition away, you can still use the remaining healthy potato flesh.

Potato bruising and damage

With blackspot bruising the skin doesn't break but the internal tisues are damaged and appear as black of grey patches. Damage can be divided into internal fissures and crushing when the skin is intact, which can be difficult to see.

My potatoe are sort of purple or gray

Your potatoes have oxidized, which means you prepped them too far ahead. If you want to peel and slice your potatoes in advance be sure to cover them with cold water so that they are not exposed to air, which will make them discolor.