Select the Best Potatoes
Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.
 Store properly to keep potatoes fresh
- Store potatoes in a well ventilated place, optimally, at a temperature between 45ºF and 55ºF.
- Colder temperatures (as in a 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” potatoes 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.
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