Thread: How to properly store potatoes

Okay so ..... as I went to cut up a few red potatoes tonight many of them were wrinkly and soft, they aren't bad, but they certainly are not nice and fresh.

I've had them a week so it's expected, normal I guess. I decided to see if maybe I do not store my potatoes properly, and according to this info I am not. I store mine in a large bowl on my counter. Probably too warm, and too bright.

Here is how they should be stored:

Proper Storage

-Store potatoes in a cool, well ventilated place.
-Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.
-Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop).
-Perforated plastic bags and paper bags offer the best environment for extending shelf-life
-Keep potatoes out of the light.
-Don’t wash potatoes (or any produce, for that matter) before storing. Dampness promotes early spoilage.


“Green” or sprouting potatoes

-Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
-If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
-Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
-Cut the sprouts away before cooking or eating the potato.

This is new, I haven't seen a potato with green skin but thanks as I know now what I should do.

Ewwwwwww!!!! Omg....


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