Jersey Royals (and other potatoes) can turn black or dark after cooking due to oxidation of chlorogenic acid, often worsened by factors like cold storage (turning starch to sugar), using certain metals (like aluminum), or leaving them exposed to air after cutting. This discoloration is usually safe to eat but can be prevented by adding acid (lemon juice/vinegar) to cooking water, using stainless steel, and storing them properly.
One method to avoid this is to peel the potatoes, place in water covering the potatoes, remove and slice on a cutting board with a knife that is steel (some blades have iron in them and till will turn the potato dark). Then place back in water, drain and dry before cooking on a shallow aluminum tray.
It happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat, the process doesn't affect the flavor or texture of the vegetable.
It's part of a chemical reaction from one of the compounds in the sweet potato called chlorogenic acid you can read more about here. To avoid this next time, the article recommends adding lemon juice while cooking.
It is a common misconception that if you want food to last longer you should keep it in the fridge. Wrong! When it comes to Jersey Royals you should store them in a cool, dark place as putting them in the fridge turns the starch to sugar, making them lose much of their signature flavour.
Simply: Bring a pan of water to the boil, add your Jersey Royals and cook for 10-15 minutes until tender. Drain, then stir in a knob of butter, sea salt and some chopped mint.
Storing cooked potatoes
Store in an airtight container in the fridge for 2 days and in the freezer for up to 3 months.
If you store your potatoes in a location that is too cold, they will turn black on the inside. Never keep them in the fridge.
Large white or black patches—especially if there are several—could mean the potato is struggling to stay viable. If it's just a small spot or bruise on an otherwise firm sweet potato, Skokan says you can cut around it. But if it smells off, feels mushy, is oozing liquid, or looks shriveled, it's time to toss.
This will happen if the potatoes are old or have been in a cold environment, such as from exposure to frost or being in a refrigerator. You can prevent this problem by storing them in a warmer environment or when cooking you can add a little lemon juice or vinegar to the water you boil them in.
Mold or rot: Any visible mold or rotting on the potato means it's no longer good to eat. Leaking: If a potato is leaking liquid while still whole, it's likely decaying or infected with a fungus. Wrinkled skin: Potatoes with shriveled or wrinkly skin are likely dehydrated and may be past their prime.
If the potatoes were slightly gray or brownish, I'd go ahead and eat them. If they are turning black, it's time to toss. What may have caused this is that the potatoes were bruised and this didn't show up until cooked or more likely, that exposure to the metal pan, foil or air caused the potatoes to darken prematurely.
The salted water will penetrate the cut potatoes, which ensures that the spuds are well seasoned throughout. Plus, salt granules dissolve more easily in water. And even though you're salting the water, you should still taste and season your dish with salt once you've mashed the spuds and added any other ingredients.
Parboiled potatoes are good for up to one to two days after you remove them from boiling. So if you have a dinner party coming up, friends coming over, or just want to get a headstart on your meal prep for the week, parboiling potatoes helps you be able to cut down on cooking time before the actual event.
For preventing browning (oxidation): Peel and then soak the potatoes in water with lemon juice or vinegar. This keeps the exposed flesh from turning brown. For cleaning purposes: If you're just washing off dirt and bacteria, soak them whole and peel afterward.
Is it soft, wet, oozing, squishy, discolored, or sprouting? If you answer yes to any of those questions, then toss it—your sweet potato has spoiled!
It is okay to cut mold off of hard cheeses and hard fruits or vegetables like apples, potatoes, onions or cauliflower. Just be sure to cut away at least 1 inch as surface mold is more than what you see. It actually has hyphae or roots which can penetrate deeper into the food.
You can peel and cut potatoes ahead of time as long as you store them submerged in water to prevent browning. Store potatoes in an airtight container in the fridge, fully covered with water, for up to 24 hours before cooking.
Keep them in a cool, dark place (like the fridge) in their paper bag.
Boiled potatoes, when refrigerated, undergo a textural transformation. The cold environment causes the starches in the potatoes to convert into a more crystalline form, leading to a grainy and mealy texture upon reheating. This departure from the naturally creamy consistency diminishes the overall dining experience.
We prefer to reheat baked potatoes in the oven for the best texture, but you can also reheat them in the microwave, air fryer, or on the stove.
Jersey Royals have a distinctive nutty flavour, making them the most sought-after new potato. Their firm texture makes them ideal for salads. Our Jersey Royals are also washed and packed on the island, to ensure they reach you as fresh as possible.
Try steaming instead of boiling – it helps preserve all the nutrients.