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  1. This past couple of weeks I have boiled three batches of new potatoes (non-organic all, and not peeled)-red, white, and yukon gold?(yellow inside)- under the same conditions and had baffling results. The white ones tasted great, the red and the yellow were each so bitter they were inedible and i had to throw them out. They were horribly bitter in the aftertaste! Awful! I have done a lot of cooking, but not with potatoes, since I came to Mexico. I have also cooked new potatoes many times in the past before I moved down here and never had this happen once. I did soak every batch of them in Albiosan disinfectant and water before cooking. Does anyone know a reason for this horrible bitter taste?
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