storing spuds

[kellysuea]

what is the correct way to store potatoes? I keep mine in the bottom of my pantry, but they seem to grow those funky things before I can use them up. Sorry this is such a silly question but I can't help thinking there must be a better way to store them where they will last longer...?

[kwormann]

well, I would do the same thing. I usually just buy what I need because of that, but I have always read that you store them in a cool dry place....sorry Im not more help....

Kim http://www.cookinglight.com/bbs/frown.gif

[kellysuea]

If I'm buying good ole idaho type potatoes, I only buy what I need. But I can only buy the red potatoes and the golden ones in bags, that's where my problem is...
but thanks for not laughing at my question!

[sushibones]

I believe you are supposed to store potatoes in a cool dry place. I know you are not supposed to store them with onions. I keep mine loose in an open bin on the bottom shelf of one of my cabinets.

I just recently read a tip in (I think) Cook's Illustrated which said to store them with an apple. The gases from the apple keep the potatoes from sprouting as quickly. I tried this with some potatoes that had started to sprout, and it definitely has slowed down the sprouting. Next time I'll add an apple as soon as I get the potatoes. I used a red delicious, although I don't think the kind matters. I was also surprised to find that the apple did not shrivel up either.

[MrsReber]

We keep our pototoes either in the crisper in the fridge in the summer or in the pantry in the garage in the winter (it gets very cold out there!). I don't recal ever having them sprout on me. That's an interesting tip about the apples. I never knew that!

[hhcowgirl]

I keep mine in the crisper drawer of the refrigerator--they keep forever there, never had a sprouting problem.

[sushibones]

Refrigerating potatoes causes the starch to turn to sugar which would give them a different taste than those stored at a higher temperature; not bad, just different.

On the other hand, a refrigerated potato that you can use is preferable to an unrefrigerated one you can't.

Here is information from the Idaho Potatoes (of course) website http://idahopotatoes.com. Click on tips on sidebar, then storing on pulldown menu. Tried to get the direct link to storing tips to work but couldn't, thus all the edits. My computer must be perversely related to Ed's. http://www.cookinglight.com/bbs/redface.gif
 
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Storing

Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.

Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit.

However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. . The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.) If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine.

Potatoes are still alive when they are picked, so they should be kept in a cool area, away from the light. A cellar is ideal, but any place where they won't be exposed to excessive heat or light will help prevent spoiling.

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[This message has been edited by sushibones (edited 01-02-2001).]

[This message has been edited by sushibones (edited 01-02-2001).]

[This message has been edited by sushibones (edited 01-02-2001).]

[This message has been edited by sushibones (edited 01-02-2001).]

[This message has been edited by sushibones (edited 01-02-2001).]

[This message has been edited by sushibones (edited 01-02-2001).]