Story perspectives

Prevent Blackened Potatoes: Expert Tips for Perfect Cooking

3/4/2026

Summary

Story summary

Cooked potatoes can turn black due to a reaction between iron ions, chlorogenic acid, and oxygen.
Food science expert Harold McGee recommends adding cream of tartar or lemon juice to the cooking water to make it acidic after half-cooking.
Chef Jess Murphy advises against leaving cooked potatoes in water, as they absorb moisture and become soggy; instead, they should be drained and steamed dry.
For cut potatoes, cold water can prevent browning temporarily, but vinegar or lemon juice is more effective.
Murphy also suggests cooking potatoes with seaweed to enhance flavor and retain minerals.

1 of 1

Story summary

Cooked potatoes can turn black due to a reaction between iron ions, chlorogenic acid, and oxygen.
Food science expert Harold McGee recommends adding cream of tartar or lemon juice to the cooking water to make it acidic after half-cooking.
Chef Jess Murphy advises against leaving cooked potatoes in water, as they absorb moisture and become soggy; instead, they should be drained and steamed dry.
For cut potatoes, cold water can prevent browning temporarily, but vinegar or lemon juice is more effective.
Murphy also suggests cooking potatoes with seaweed to enhance flavor and retain minerals.