cooked potatoes turn black in fridge. are they safe to eat?
Another one of those weird food changes...is it just ugly or also unsafe. Added some cooked/steamed potatoes to chicken minestrone. After a few days in the fridge, the chunks of potato turned black (not totally, but many on the edges, which were not totally submerged in the soup.
At first I was going to eat them, then was unsure.
Have ditched the potatoes.
But wonder what caused the color change? Was it simply oxidation? Other? Have the potatoes made the soup unsafe?
(For context, I recook or rotate foods to the freezer if they can't get eaten up in safe time limits.)
2 Comments
NancyFebruary 27, 2019
OK, searched & found some answers at an Dr Potato (an answer source from Idaho Potato Commission).
https://idahopotato.com/dr-potato
Potatoes can turn black from oxidation, black spots below the skin, storage after insufficient cooking.
Black spots should be pared & discarded, not eaten.
In my case, I will discard the leftover soup, as it sat for a few days with the blackened potatoes.
https://idahopotato.com/dr-potato
Potatoes can turn black from oxidation, black spots below the skin, storage after insufficient cooking.
Black spots should be pared & discarded, not eaten.
In my case, I will discard the leftover soup, as it sat for a few days with the blackened potatoes.
marianneFebruary 27, 2019
Probably a wise choice. I didn’t know that could happen. But I was thinking ‘I’d toss it’ and then you said it!
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