Many cooks are accustomed to seeing boiled potatoes as a basic side dish with pleasant taste qualities.
This is a win-win option that goes well with any dish.
However, sometimes the root vegetable can unpleasantly surprise you: for example, after cooking you notice that the tubers have become blue or dark in color.
In most cases, housewives throw away such potatoes, believing that this demonstrates a lack of quality or the presence of harmful substances in the composition.
Why Potatoes Actually Change Color
Few people know that the change in color depends on just one indicator: the amount of starch. If the tubers contain a lot of this substance, the color may change after cooking.
At the same time, the taste will remain the same, so such potatoes can be safely eaten.
Is there any way to avoid such "surprises"?
If you don't want to eat dark potatoes, you can protect yourself from such an unpleasant situation. It's easy to rid the root vegetable of excess starch.
It is necessary to peel the vegetable and put it in a pan with cold water for two hours. Then drain the liquid and start cooking the side dish.
