INGREDIENTS
HOW TO PROPERLY STORE POTATOES FOR LONG-TERM FRESHNESS
DISCOVER THE THE SECRETS RO KEEPING YOUR SPUDS FRESH FOR EXTENDED PERIODS, AND LEARN WHETHER EATING SPROUTED SPUDS IS SAFE
By Carmen | 21 October 2023
They may not be the latest trend, but they're certainly reliable. Potatoes are a comforting, versatile, and universally pleasing food staple. One of the humble root vegetable's appeal is its substantial shelf life, which can be further extended with proper storage techniques.
The key is to store potatoes in a cool, dry location, such as a pantry cabinet, in a paper bag, or a cardboard box. Maintaining the right temperature is crucial to prevent greening, softening, or premature sprouting. When any of these signs appear, it's an indication that the potatoes have passed their prime.
But we'll delve deeper into these issues shortly. For now, let's understand the factors that influence potato ripening and how to prepare them for long-term storage.
The key is to store potatoes in a cool, dry location, such as a pantry cabinet, in a paper bag, or a cardboard box. Maintaining the right temperature is crucial to prevent greening, softening, or premature sprouting. When any of these signs appear, it's an indication that the potatoes have passed their prime.
But we'll delve deeper into these issues shortly. For now, let's understand the factors that influence potato ripening and how to prepare them for long-term storage.
THE SCIENCE BEHIND PRESERVING POTATOES
Despite being cut from their source upon harvest, potatoes continue to undergo a form of respiration and remain "alive" on grocery store shelves and in our homes. As oxygen from the surroundings combines with the sugars in potatoes, it is released as carbon dioxide and water. Storing potatoes in a cool, dark environment significantly slows down this natural decomposition, preventing sprouting and even imparting a touch of sweetness to the tubers.
We've certainly been guilty of doing this in the past but it's crucial not to store your potatoes and onions together. While they seem like a perfect match, these two root vegetables contain a significant amount of moisture, which can then lead to faster spoilage. When stored together, they emit ethylene gas, accelerating the ripening process. Instead, keep them separate in a well-ventilated area to ensure their extended shelf life.
Your choice of potato variety may also play a part, as not all potatoes have the same storage potential. In general, opt for drier, late-harvest potato varieties, as they tend to have superior keeping qualities. Thick skinned Russet potatoes as well as Maris Piper, Pink Fir Apple, Kerr's Pink, and Majestic have a well-established track record for extended storage.
We've certainly been guilty of doing this in the past but it's crucial not to store your potatoes and onions together. While they seem like a perfect match, these two root vegetables contain a significant amount of moisture, which can then lead to faster spoilage. When stored together, they emit ethylene gas, accelerating the ripening process. Instead, keep them separate in a well-ventilated area to ensure their extended shelf life.
Your choice of potato variety may also play a part, as not all potatoes have the same storage potential. In general, opt for drier, late-harvest potato varieties, as they tend to have superior keeping qualities. Thick skinned Russet potatoes as well as Maris Piper, Pink Fir Apple, Kerr's Pink, and Majestic have a well-established track record for extended storage.
PROPER POTATO STORAGE
Although refrigeration is not always recommended, potatoes retain their freshness for the longest time when stored in a cool, dark place. Ideally, this should be a location with a temperature of around 10°C and a humidity level of 90 to 95%, similar to a cellar with temperature and humidity control. I suspect you may not have a cellar (I mean who does, really?), but don't worry. Here are four practical storage tips that don't require a specialized cellar:
- Shield Them from Sunlight, but Keep Them Visible: Avoid leaving potatoes out in the open on the countertop. Store them in your garden shed or in a drawer, basket or brown paper bag – anywhere that's dark. This will keep them fresh for several weeks. Clear plastic bags are not suitable for storing potatoes, as they can initiate photosynthesis, leading to greening, wrinkling, and rotting. Also, ensure they are in a location where you won't forget about them as a few spoiled potatoes can affect the whole lot much quicker.
- Provide Adequate Airflow: Transfer your potatoes to a paper or mesh bag, or use a well-ventilated container. Potatoes release carbon dioxide and water vapor, so proper ventilation is necessary. If you choose to keep them in the plastic bag they came in, ensure it's perforated, and avoid tightly sealing the top.
- Keep moisture at bay: It may be tempting to clean all your spuds, ready for action but this may severely reduce their lifespan. You should avoid washing potatoes, as doing so introduces moisture that may promote sprouting. Not what we want! Instead, remove most of the dirt by gently brushing it off.
- Avoid Warm Locations: In your kitchen, steer clear of the warmest spots, like next to the oven, under the sink, or on top of the fridge. While warmer temperatures can lead to sprouting, colder isn't necessarily better. Refrigeration can alter the taste and appearance of potatoes over time, making them sweeter and unappetizingly brown when cooked. By no means is it completely out of the question though: today's climate controller drawers in the fridge can provide the adequate environment for your spuds. Test it out for yourself with a thermometer to be sure.
- Keep Them Separate from Onions: Resist the urge to store potatoes and onions together in a pantry basket, even though they seem to have similar storage needs. When we say together, we mean in the same bag or basket. Keeping then a few feet apart should not be an issue. Mixing them (along with avocados, bananas and apples) can encourage potato sprouting.
RECOGNIZING SPOILED POTATOES
Identifying spoiled potatoes is pretty straightforward. Here's what to look out for:
Green Discoloration: Green potatoes are a sign of excessive light exposure. This green part contains toxins that irritate the digestive system and taste bitter, and should therefore be avoided. However, if you meticulously remove the green portion before cooking, the rest of the potato is safe to eat.
Soft, Soggy Areas: When the potato skin starts to wrinkle, and the flesh becomes soft or even damp to the touch, it's a clear indication that these potatoes have deteriorated significantly. While not necessarily harmful, they won't taste or feel their best, making them unappetising.
Unpleasant Odor: A fresh potato typically carries the earthy scent of the soil it was grown in. In contrast, a spoiled potato emits a mouldy and musty smell.
Green Discoloration: Green potatoes are a sign of excessive light exposure. This green part contains toxins that irritate the digestive system and taste bitter, and should therefore be avoided. However, if you meticulously remove the green portion before cooking, the rest of the potato is safe to eat.
Soft, Soggy Areas: When the potato skin starts to wrinkle, and the flesh becomes soft or even damp to the touch, it's a clear indication that these potatoes have deteriorated significantly. While not necessarily harmful, they won't taste or feel their best, making them unappetising.
Unpleasant Odor: A fresh potato typically carries the earthy scent of the soil it was grown in. In contrast, a spoiled potato emits a mouldy and musty smell.
SO IS EATING SPROUTED POTATOES SAFE?
We've all been there: You're mid dinner prep, you reach out for your potatoes, only to discover they have started to sprout. What to do? Do you throw them all out or try to salvage them?
The short answer is: it depends.
If your potatoes have only small sprouts and are not exhibiting any of the above signs, they remain edible. What you need to do in this case is simply remove the sprout using a paring knife. Ensure that you cut around the sprouts, eliminating any roots, bumps, and eyes. After that, your potatoes are good to go! They'll taste just as delicious when cooked, even if they don't appear they're best in their raw state.
However, in the instance where your spuds have sprouted extensively, so 3cm plus, it's advisable to discard them. Not only are these large sprouts less appetising but, in severe cases, can lead to illness. Poisoning symptoms related to toxins in potato sprouts called solanine may encompass fever, headaches, and severe stomach pain. Don't worry too much about it as you'd have to eat a lot to get ill, but generally, it's best not go there.
The short answer is: it depends.
If your potatoes have only small sprouts and are not exhibiting any of the above signs, they remain edible. What you need to do in this case is simply remove the sprout using a paring knife. Ensure that you cut around the sprouts, eliminating any roots, bumps, and eyes. After that, your potatoes are good to go! They'll taste just as delicious when cooked, even if they don't appear they're best in their raw state.
However, in the instance where your spuds have sprouted extensively, so 3cm plus, it's advisable to discard them. Not only are these large sprouts less appetising but, in severe cases, can lead to illness. Poisoning symptoms related to toxins in potato sprouts called solanine may encompass fever, headaches, and severe stomach pain. Don't worry too much about it as you'd have to eat a lot to get ill, but generally, it's best not go there.
OUR BEST POTATO RECIPES
There you have it! Now that you're a pro at preserving potatoes, explore some of our favourite potato recipes below.
MARMITE ROAST POTATOES
Your personal aversion to Marmite is inconsequential. These Marmite-infused roast potatoes are bound to win your heart. A perfectly roasted potato is a culinary masterpiece, and these, without a doubt, rank among the finest potato creations we've ever come up with.
POTATO GRATIN DAUPHINOIS WITH WALNUTS
This oven-baked delicacy is a composition of multiple thin layers of sliced potatoes, with luscious cream nestled in between. The introduction of walnuts to this otherwise traditional recipe contributes a delightful nutty dimension to this already scrumptious dish.
POTATO & LEEK SALAD
A delightful twist on the timeless combination of leeks and potatoes. This is an effortlessly simple yet incredibly delicious side dish, ideal for a summer barbecue in the style of potato salad, while also providing the comfort needed to warm you during the depths of winter. It's the perfect solution for utilising leftover potatoes too.
LEBANESE ROAST POTATOES – BATATA HARRA
Known as "Hot Potatoes" in translation, these Lebanese potatoes, or Batata Harra, offer far more than just spiciness. They feature crispy potato cubes with the fluffiest interiors, exuding a comforting aroma enriched by cumin and coriander, spiced up with Aleppo chili, and made vibrant by the addition of lemon juice and fresh coriander leaves. It's truly one of our cherished potato dishes.
SAGE BROWN BUTTER ROAST POTATOES
Brown butter and sage represent a classic illustration of how a combination of flavors can be greater than the sum of its individual parts. The nutty richness stemming from this time-honoured union is nothing short of extraordinary. Here, we've harnessed this exquisite pairing to elevate these golden potato delights, adding a touch of orange zest to balance the opulence. The result? Nothing short of the perfect potato.
TARTIFLETTE WITH TRUFFLE OIL
This hearty winter potato delight is most appreciated when your hunger is at its peak and the weather is chilly. It harmoniously blends buttery potatoes, savory bacon, and the pungent Reblochon cheese, creating a rich and indulgent French winter classic. Our twist on this beloved dish includes a hint of truffle oil, which imparts a delicate earthy aroma to this cheesy, wintertime gem.
SWEDISH JANSSON’S TEMPTATION POTATO GRATIN
Jansson's Temptation, a Swedish classic, is essentially a gratin composed of potatoes, cream, and sprats. In our rendition we have sliced the potatoes wafer-thin and opted for Adriatic anchovies for their accessibility. To add a delightful textural dimension, we've sprinkled a rye-bread crumb on top. Give this dish a try in place of your customary potato side, and we're confident you'll be drawn back for more.
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