Papas negras, papas blancas

There are 30 replies in this Thread which has previously been viewed 4,009 times. The latest Post (January 14, 2025 at 3:32 PM) was by serafina.

    For the past couple of months our regular verdulerías have sold only papas negras, not blancas. I hate the dirt-covered potatoes, which recently have been so thickly encrusted that, in addition to being a mess to clean up, also help rotten potatoes masquerade as edible ones.

    Is it common in other countries, for potatoes to be sold both washed and mud caked? Is this just a tradition here, or is there a reason for it?

    Yesterday I was preparing some beautiful carrots I’d just bought, and marvelled at how completely smooth and scrubbed they were. From there, my mind went directly to the potato question.

    How hard or expensive can it be to routinely toss fresh-dug potatoes into an industrial scrubber, recycling both water and mud into the fields?

    Quote from Rice

    For the past couple of months our regular verdulerías have sold only papas negras, not blancas. I hate the dirt-covered potatoes, which recently have been so thickly encrusted that, in addition to being a mess to clean up, also help rotten potatoes masquerade as edible ones.

    Is it common in other countries, for potatoes to be sold both washed and mud caked? Is this just a tradition here, or is there a reason for it?

    Yesterday I was preparing some beautiful carrots I’d just bought, and marvelled at how completely smooth and scrubbed they were. From there, my mind went directly to the potato question.

    How hard or expensive can it be to routinely toss fresh-dug potatoes into an industrial scrubber, recycling both water and mud into the fields?

    It makes sense but then they charge 50% more.

    I have never seen mud-covered potatoes in Italy. Like you said, it doesn't sound a good / hygienic way to preserve potatoes.

    "Papa negra" and "papa blanca" is the same kind of potato, just cultivated in different soil -- wet dirt/mud for the papa negra vs. sand (lighter soil) for papa blanca

    In the past, papas negras were cheaper at the verdulería, but it must be said that you pay for the mud, too. I have instructed my husband to never buy the muddy ones, as they only bring dirt in the fridge and are a pain to wash.

    I do not know why I always assumed they last longer when not washed with water. Plus I think if they wash them they must also be completely dried or mold will grow, and even then they expire quicker. The unwashed potatoes can be harvested in the season, and then stored for months before delivery to the markets. If you are not finding clean white versions, maybe now is the shoulder season that is using the earlier stock waiting for the fresh harvest to deliver.

    Quote from aficionado

    I do not know why I always assumed they last longer when not washed with water. Plus I think if they wash them they must also be completely dried or mold will grow, and even then they expire quicker. The unwashed potatoes can be harvested in the season, and then stored for months before delivery to the markets. If you are not finding clean white versions, maybe now is the shoulder season that is using the earlier stock waiting for the fresh harvest to deliver.

    There’s no reason the washing process couldn’t include drying as well (to wit: carrots).

    I don’t think that ‘shoulder season’ is the problem, as this is the first year in 20 years that we have seen only papas negras.

    Quote from serafina

    "Papa negra" and "papa blanca" is the same kind of potato, just cultivated in different soil -- wet dirt/mud for the papa negra vs. sand (lighter soil) for papa blanca

    This is very interesting new information to me, serafina . So it appears that there could currently be a problem with growing or harvesting the sandy-soil-grown potatoes.

    I love potatoes and have possibly never before gone 2 months without eating any. But my recent foray into papas negras makes me willing to wait.

    Potatoes here, washed or manky, could always be relied upon to be very good. Over the last six months for some reason they've been crap for making chips. I've tried the vinegar trick and they still turn out hard in the middle and dry on the outside. They're still okay when boiled and mashed though.

    As for them being rotten inside. I had to throw out half a dozen the other day when peeling them....and it's not as though they come cheap. :thumbdown:

    Quote from UK Man

    Potatoes here, washed or manky, could always be relied upon to be very good. Over the last six months for some reason they've been crap for making chips. I've tried the vinegar trick and they still turn out hard in the middle and dry on the outside. They're still okay when boiled and mashed though.

    Are you still trying to do the whole baked ones? I use the vinegar trick for the chopped baked version. I let them soak in water for 20' at least, rinse, then I let them dry, coat them in oil (and spices, if desired), then bake on high.

    It is important to have them lie flat on the baking tray/pan, as they get crispy when in contact with the hot metal. I also stir them after 2/3rd of the baking time, so that another point get crispy, at least. Or you can move them to the asadera (bottom tray of the gas oven), so that they are exposed to the flame on the top part.

    I also find tasty to have them unpeeled, as the peel has a nice taste. However, you have to scrub them very well before chopping.

    That's too much faff serafina. For years I used to be able to just peel them, cut them into chips rinse in water then splash them with some oil and chuck them in the air fryer for around 20 minutes They never failed to turn out crispy golden on the outside and fluffy inside.

    Then all of a sudden they ended up being the opposite, dry and shrivelled on the outside and hard as a bloody rock inside. Doesn't seem to matter which type of potato I use. :cursing:

    Quote from serafina

    You’re the potato expert, here. May be a sign that they have been harvested too soon? Or that they are too old?

    The missus seems to think they've been harvested too soon and kept in cold storage too long. In order to get higher prices. Seems as good a reason as any.

    Isn't it a pain to clean? I have little countertop space, and it seems you have to buy paper trays (are they reusable?), so I am not very tempted. But it seems air fryers are all the rage now.