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24HourForums.com > Supported Forums > Erinna's Nosh Pit > How do you keep potatoes fresh?

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Luvdawgs
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 Posted: 05:22 am

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Do they keep better stored in the fridge or in a container of some sort? 


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Amy
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 Posted: 06:37 am

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I put an apple in the bag with them...it seems to help. (don't remember where I heard that, might have been here.) :cool:  But no, I don't store them in the fridge or in a container, just the bag they come in.

 

 

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 Posted: 01:01 pm

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I have never heard of putting them in the fridge.  I do rfemember reading that they are best kept in the dark...in the original paper bag they came in, or in a bin of some sort.

Just found this on a food tips site I go to. Note the last line, which I have highlighted in red.:

POTATOES
A diet of potatoes and milk will supply all nutrients the human body needs.

Potatoes exposed to bright light develop green patches. This green skin contains the toxin 'solanine' which can cause cramps, headache, diarrhea, and fever. The solution is simple. Don't eat the green skin - simply remove it - the solanine is only present in the green skin and any discoloration underneath it - the rest of the potato is completely safe to eat.

Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.

Blackening of Cooked Potatoes     This type of discoloration sometimes occurs in cooked potatoes and appears as a gray-blue-black area as the cooked potato cools. Any discolored area can simply be cut away. Some potatoes are more susceptible to this discoloration and are influenced by the soil and climate in which the potatoes were grown.

Dry mealy potatoes have a high starch content and their cells separate so they make good mashed or baked potatoes. (example: Russet potatoes)
Waxy moist potatoes have a lower starch content and higher sugar content, so are 'stickier' and are best for boiling, scalloped, and potato salad. (example: Red skin potatoes)
If you are not sure which type you have, put one in a brine of one part salt to 11 parts water (11 fl oz water and 2 TB salt). Waxy potatoes float, mealy potatoes will sink.

Potatoes that are stored below 40 degrees F. will become sweeter, but when returned to room temperature, will consume the excess sugar through normal respiration.

Tips from the Pros:
(Courtesy of http://www.potatohelp.com - the website of the U.S. Potato Board
Used with permission.

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