Strange goings on with my spud cooking.

I had a really good King Edward crop this year, but they have cooked a little strangely.

When boiling, if I have peeled them freshly, they cook fine. Nice and solid. I also boil enough to save some to cut up and fry the next day, and they are fine too. If I peel them early and leave them in a pan of water for a couple of hours before cooking them, they break up when I cook them. The more solid ones which I save to fry the next day also break up when I give them the chip pan treatment.

Freshly cut chips cook lovely, but if I prepare the chips early and leave them standing in a jug in some water, they break up when I fry them.

What's up doc?