health
March 3, 2026
Why do my potatoes go black after cooking?
A drop of lemon and being selective about your choice of cookware could zap any troubles with blackened spuds, as would a highly novel solution from the seaside
TL;DR
- Potato darkening is a harmless chemical reaction caused by iron ions, phenolic substances, and oxygen.
- To prevent blackening, make the cooking water acidic by adding lemon juice or cream of tartar.
- Use non-reactive cookware (e.g., stainless steel) and avoid reactive metals like aluminum or carbon steel.
- Do not leave cooked potatoes to cool in water; drain them and allow them to steam dry.
- For cut potatoes, store them in cold water with a bit of vinegar or lemon to prevent browning.
- Adding seaweed to boiling water can replenish minerals lost by potatoes and add flavor.
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