Are gray potatoes okay to eat?

[ilai]

I figured some of you out there would know this and thank y'all for any information you might have :-)

I peeled and cut three potatoes on Sunday so I can make curry tomorrow night, but I stored them in tupperware without any water. When I looked at them tonight, the potato chunks were covered in a grayish tinge. The Internet tells me this is due to oxidation, but says nothing about whether they are fit for consumption. Does anyone have any experience with potatoes that have turned gray?

Comments

[chenoameg.livejournal.com]

Yes, unless they smell bad. (And now you know to cover them with water. And in the fridge. Go do that now.)

[ilai]

Oops, it's a little late for that. I guess I'll have to go home this evening and sniff them first thing before deciding to use them.

It's not a big loss, but they were "big! potatoes! with! exclamation! points!" the size of my head :-)

[astra-nomer.livejournal.com]

The phenomenon is similar to apple browning, I think. So you could try lemon juice to de-gray them. If you don't mind lemon-flavored curry.

[ilai]

Ooh, that would be fun to try. I think lemon would be a fine flavor to have in curry, but I'm weird :-)

[thomasyan.livejournal.com]

Once oxidation has set in, isn't it too late to reverse?

[astra-nomer.livejournal.com]

I've had pretty good luck with apples -- not completely de-browning them, but at least partially. Haven't tried it with potatoes.

[76trombones.livejournal.com]

Oh, I don't know, I think he'll be able to reduce it!!!!

Heh, I'm so funny when I'm really tired... but probably not to other people. Oh well. :)

[ilai]

Potatoes redux! (sorry I just wanted to see your reaction ;-) The potatoes turned out to be okay. But three large Russet potatoes don't really fit into a medium pot o' curry, so I saved the rest for mashing.