"Martin" wrote

It can't be the chemicals that cause the problems in your potatoes,
otherwise they would have been like that for years and everybody would
be getting the same problem with bought potatoes.


Why can't it be the chemicals? One mentioned causes ammonia in the plant,
does that not affect the product? However I'm now thinking it is the way
they are stored after cleaning, too cold.

Perhaps they are but don't realise what a good roast potato looks and tastes
like. I've seen some sites that state how to make the perfect roast potato
that show exactly the sort of almost burnt looking and un-crisp roast
potatoes we are complaining about.
Here's one...
http://www.seriouseats.com/2011/11/t...-potatoes.html
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK