Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.
- 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.