Are oxidized potatoes safe to eat?
In this article, we will answer the question “Are oxidized potatoes safe to eat” and discuss answers to other related questions like Can you eat oxidized potatoes and How to keep cut potatoes from turning brown.
Do potatoes oxidize?
Yes, on exposure to air, potatoes quickly turn brown. This browning is a result of the high quantity of starch present in them. Upon reaction with environmental oxygen, the potatoes change their colour to a greyish or brownish tint.
Are oxidized potatoes safe to eat?
Yes, oxidized potatoes are safe to eat. When raw potatoes are peeled and cut, they turn brown quickly. This process is known as oxidation, it happens because potatoes are a naturally starchy vegetable.
This process does not affect the flavour or texture of the vegetable and you can use oxidized potato as it is safe to eat.
Can you eat oxidized potatoes?
Yes, you can eat oxidised potatoes. Oxidation of potatoes happens when potatoes are exposed to the air turn grey or brown. Oxidized potatoes are safe to consume and the process does not even change the flavor or taste of potatoes. If there is an extensive amount of Fusarium, this can give the potatoes an off flavour.
Potatoes change their colour when exposed to air, but they’re still safe to eat. When you peeled and cut potatoes for boiling, you should place the cut potatoes into a mixture of 1 tablespoon of concentrated lemon juice or white vinegar to 1 gallon of water. This will help keep the potatoes from oxidizing.
Oxidizing potatoes: Why do potatoes oxidize? Potatoes oxidize because they contain an enzyme that when exposed to oxygen, reacts with oxygen to produce discolouration on the surface of the potato.
Potato skins and fruit peels are the natural ways to protect them from discolouration. Although the browning that develops on peeled potatoes may not look appetizing they are safe to eat, it does not produce any toxin or poison. The colour change is simply an enzymatic reaction.
Once cut, uncooked potatoes can take on bluish or dark tints. Potatoes that become discoloured in this way are safe to eat, and the colour usually disappears when the potato is cooked.
To avoid discoloration of cut potatoes, you should immerse them in cold water until ready to use, for up to two hours.
The oxidation process doesn’t affect the flavour or texture of the vegetable, an oxidized potato is completely safe to eat.
But the problem is who wants to sit down to a bowl of grey potato salad? Whether you are making potato salad, hash browns, or a sheet pan full of roasted potatoes, you’ll want to prevent oxidation from happening
Other FAQs about Potatoes which you may be interested in.
Can you eat a baked potato left out overnight?
Can you get sick from eating green potatoes?
How to keep cut potatoes from turning brown?
Wait to peel them
Peel and slice the potatoes right before cooking. Don’t let the cut potatoes sit around for too long. It is the easiest way to prevent oxidation in cut potatoes.
Lower the pH
Lowering the pH can prevent oxidation. Oxidation is limited when the liquid becomes slightly acidic. When you plan to soak potatoes for more than 8 hours you should add some lemon juice or vinegar to the water or olive oil to avoid discolouration.
Lowering the PH level means making something more acidic. Do not make the liquid more acidic as it distorts the flavour.
Use one tablespoon for every gallon of water you use, the same goes with olive oil. Although you probably are not going to use a whole gallon.
Just add in a teaspoon of vinegar or lemon juice for every half gallon. Enough where you can’t really smell the vinegar should work.
The citric acid and vitamin c both work to inhibit the enzyme from turning the potato brown. This is why lemon juice might be a better choice than vinegar.
This same method is used to prevent the guacamole from turning brown as well.
Use a glass baking dish
According to the Idaho Potato Commission, Glass baking dishes and mixing bowls are a safer choice than aluminium or metal pans as they can react with cut potatoes, causing them to brown too quickly.
Add salt
Saltwater can slow the browning. Soaking potatoes in saltwater is a technique that can lead to a faster cooking, flavorful and more crispy potato.
Saltwater deactivate the enzymes and slow the oxidation reaction in the cut potatoes.
Salt will actually draw out a lot of water inside the potato, this is why it helps to make them cook faster.
So it doesn’t hurt to add a small amount of salt into the water or olive oil.
Coldwater
Using cold water is the easiest way and the most common method to prevent browning. You can soak cut potatoes in a bowl of ice water.
You should have the bowl of ice water just before you slice the potatoes. You can soak the potatoes overnight if you want to slice them ahead of time. Place them in the refrigerator if you plan to do this.
Conclusion
In this article, we answered the question “Are oxidized potatoes safe to eat” and discussed answers to other related questions like Can you eat oxidized potatoes and How to keep cut potatoes from turning brown.
References
https://www.foodnewsnews.com/news/can-you-eat-oxidized-potatoes/
