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Gary

wrote:
>
> Normally I boil rose potatoes for potato salad, but there were none
> to be found last week. So these were mill-run red potatoes. I set
> the water boiling as I scrubbed them and dug out the eyes. When the water
> boiled I chucked them in.
>
> They were done after 30 some minutes, so I drained and peeled them.
> To my surprise, the stem ends of almost all of them had acquired an
> unpleasant black hue. I cut them off, but why?

My very favorite potatoes are the red ones. Never have to peel them. I
buy 5lb bags when on sale. ($2.00 - $2.50). All I do is rinse them off
and cook.

If your stem ends turned black, there must have been some indication
there that you missed before you even cooked them. I've never had that
issue but I pick and choose the bags that I buy carefully. I never
peel them or cut out any pieces. I just divide into pieces and cook.
Or not cut if I want baked or microwaved.