Boiling potatoes? Don’t skip this step or they’ll turn gray
The other day I cooked some potatoes to make a Russian salad. Just after draining them, I got a phone call. When I returned to the kitchen, they were still there, already warm... but with a strange color: duller. They were grayish and unappetizing. Not a trace of that warm, tempting hue of the freshly boiled potato. What had happened? Could I eat them, or had they gone bad and I had to throw them away?
You may have experienced this yourself. And while it may seem inevitable, it actually has a specific cause. The good news: understanding what's going on will allow you to avoid it effortlessly.
If you're thinking of preparing a salad, some dressed potatoes or you simply like to cook them in advance to have them ready during the week, read on: we tell you how to prevent them from turning gray and dull after cooking.
Why do boiled potatoes change color?
It all has to do with a chemical reaction. What happens when you leave your baked potatoes in the air is a combination of two things:
- Oxidation: some potato varieties have compounds that, upon contact with air after cooking, oxidize and darken.
- Reaction with iron and sulfur: during cooking, natural substances are released (yes, totally normal) which, if not cooled in time, can react with each other. The result: that gray, somewhat dull tone, which does not make you want to sink your fork into it.
Can they still be eaten or do I have to throw them away?
Yes, they are totally edible. What changes is the appearance, not the food safety. It's not dangerous, it's not toxic, it's not that they're bad. They've just lost that appetizing look that we associate with freshly made.
And if you feel like serving them like this, there is a trick: use them in dishes where the color is not noticeable, such as Spanish croquetas, Spanish tortillas or you can even add them to a stew.
The most important thing: how to prevent potatoes from turning grey
If this has ever happened to you, don't worry: it's very easy to avoid. You just need to do this right after cooking them:
- Cool them quickly: Drain them and run them directly under cold water, or better yet, put them in a bowl with water and ice. This way you stop the reaction immediately.
- Do not leave them in the air: Do not leave them in the drainer while you do something else. Cover them, keep them in a closed container or soak them in cold water if you are not going to use them right away.
- A splash of vinegar or lemon: Adding a little vinegar to the cooking water can help them maintain their color better? It works because it acidifies the medium and reduces oxidation.
- Choose the right variety: Some potatoes darken more than others. If you have a choice, use Charlotte, Red bliss or Yukon gold for salads: they are firmer, have less starch and hold up better.
So don't forget:
If you don't want your boiled potatoes to go bad: don't leave them in the air, cool them as soon as possible and keep them tightly covered.
And yes, they are still edible even if they have browned, but now you know how to avoid this easily.
Patricia González
Comments