With 804 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
My potatoes have turned sweet and I'm not sure why. They have been sitting at room temperature for a week or longer. Is there any hope in getting the sweetness out of them?
The short answer to this unfortunately, is no. That is to say, if the so-affected potatoes have already been prepared. However, there is hope for the remaining, unprepared overly-sweet potatoes (which is typically caused by storing too cold, 41° F or colder, for too long a period). In this case the starches within the potato convert to sugar and this affects the cooking chemistry, and results in the sweet flavor you describe. To recondition, store cold-impacted, unwashed potatoes in an ambient (room temperature) area, protected from light. Such as inside a cupboard or in a pantry. Allow the potatoes to sit for about 10 to 14 days. This is usually be enough time for the potatoes to ‘burn off’ the excess sugars within and return them to a manageable cooking chemistry with normal flavor.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane