This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry. Instead of a nice caramelization, potatoes will often cook up overly-sweet and have unappealing, odd shades of black or gray.
Here’s a quick test to determine if your potatoes have been stored too cold at some point along the distribution chain, and how to resolve it, if so:
- https://idahopotato.com/dr-potato/testing-sugar-levels-in-your-potatoes
- https://idahopotato.com/dr-potato/qa-re-conditioning-idaho-potatoes
See Also
14 Flavorful Ways To Elevate Potato Chips Right In The Bag - Tasting TableThe Better-for-You Chip Brands That Passed Our Extensive Taste TestsThe SECRET to Crispy Baked Sweet Potato Fries | Say Goodbye to Limp & Soggy FriesWhen Making French Fries At Home, Should I Cut The Strips Into Water With Salt Added? Is That Correct?