FoodBanter.com - View Single Post

jmcquown[_2_]

On 8/15/2015 11:21 AM, Gary wrote:
> 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.
>
I don't generally buy them by the bagful but yes, I think I would have
noticed something wrong with the red potatoes before I tossed them into
boiling water. Oh, I also don't buy ones that have obvious eyes.
They're obviously old potatoes.

Jill