If you have recently cut into a potato and discovered that the inside of the vegetable is black, you might be feeling very put off. Do you have to throw these potatoes away, or can you eat them? Should you remove the black flesh?
There are a few potential reasons for black flesh inside a potato, and in general, if you cut the black part out, you can use the rest of the potato safely. Some people even eat the black flesh, but it can be mushy and unpleasant, and it is usually safer to cut it out and compost it. Cook the rest of the potato as normal.
In this article, we’re going to explore the various causes of black potatoes and when you might see black spots form.
Why Do Potatoes Turn Black Inside?
There are quite a few things that can cause a potato to turn black inside. Temperature problems are probably the most common cause. Being kept in cold temperatures often causes a potato to convert its starches into sugars, and this results in the flesh blackening and turning soft. The flesh will also be sweeter, which may be unpleasant.
Similarly, being kept too warm can cause blackening. If the environment is low in oxygen and the temperatures are high, your potatoes may develop something called blackheart, which results in the center of the potato decaying and turning black. This should be cut away before you use the potato.
There are other potential causes too, so it’s not surprising that so many people see black spots inside their potatoes. They may result from:
- The potato being too dry: this results in a net-like web of discoloration, which is due to the potato’s vascular system breaking down. These potatoes are still safe to eat and you can ignore the discoloration.
- Lenticels: these are present in all potatoes, but excess moisture will cause them to swell and become more obvious. They then discolor when they shrink again, leaving small, dark spots all over the outside of the potato. Peel the potato before using it.
- Bacteria or fungus: if the potato has been damaged, there is a high chance that something unpleasant will find its way into the flesh and start attacking it. This can cause blackening and decay, and will probably make the potato smell unpleasant. If this blackness is accompanied by sliminess or mushiness, throw the potato away.
Any of the above causes may result in blackening, so it can be tricky to determine exactly what has gone wrong. Check the potato for signs of rotting (e.g. a bad smell, sliminess, stickiness, and a mushy texture). If you don’t find any, it should be fine to cut the black section off and use the rest of the potato.
How Can You Prevent Blackening?
It may not be possible to completely prevent blackening, but proper storage will certainly help minimize the risks. You should make sure your potatoes are dry before they are stored, and then place them in a cool but not cold location. Do not keep potatoes in your fridge; the low temperatures will damage the inner flesh and cause it to turn black.
Potatoes should be kept between 40 and 65 degrees F, ideally in a pantry or another cool cupboard. They should also be kept in the dark, as this minimizes the risk of them sprouting and prevents them from turning green (which is unappetizing and potentially dangerous). Storing them in a sack or covering them will help.
You should also try to keep potatoes reasonably humid, as this increases the chances of them lasting well. When they are kept in dry conditions, potatoes tend to shrivel up fairly quickly, losing moisture. This makes them less enjoyable and more work to scrub and peel. A humid spot can help them stay plump and fresh.
Some people store their potatoes in a box of damp sand, and this is thought to be one of the most effective methods. It ensures that the potatoes stay cool and dark, allows for some airflow, and may also minimize sprouting.
Do Black Potatoes Taste Okay?
On the whole, a black potato will taste okay, but the black areas may be unpleasantly sweet. They have a higher sugar content, which many people dislike in their potatoes. If you use black areas for mashed potatoes, they may affect the overall flavor.
Most people prefer to cut the black parts out of the potato and use the remaining white flesh.
Conclusion
A potato that has turned black inside has usually been improperly stored. The commonest issue is being kept below 40 degrees F, and this should be avoided at all times. Store your potatoes in a cool cupboard, and don’t chill them. Remove black areas before you cook and eat the potatoes, as they may not be pleasant, and could contain bacteria.
