Buying & Storing

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

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.