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.)