On Saturday, August 15, 2015 at 7:03:22 PM UTC-7, jmcquown wrote:
> On 8/15/2015 7:26 PM, Roy wrote:
> > On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
> >
> > You cook them and then peel them???? Most people peel them first and
> > then cook them.
> > ====
> >
> If I'm going to peel potatoes I do so before I cook them, while I'm
> washing them. When it comes to red potatoes I generally don't bother
> because they have fairly thin skin. I just wash them well then boil
> them. I also don't buy potatoes with obvious eyes that need to be dug
> out before cooking. To me that indicates old potatoes.
>

See this?
http://www.markon.com/sites/default/...?itok=ZIr4Bzqg

Each potato has two of what I call eyes. I dig them out.