Not only will this allow you to better inspect the potatoes for signs of decay or damage, but many times, the plastic bags are not perforated and cause a buildup of moisture that can negatively affect the potatoes.
Potatoes should be firm, well shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green coloration since this indicates that they may contain the toxic alkaloid solanine that has been found to not only impart an undesirable taste, but can also cause a host of different health conditions such as circulatory and respiratory depression, headaches and diarrhea.
Sometimes
stores will offer already cleaned potatoes. These should be avoided since when
their protective coating is removed by washing, potatoes are more vulnerable to
bacteria. In addition, already cleaned potatoes are also more expensive, and
since you will have to wash them again before cooking, you will be paying an
unnecessary additional cost.
Since
new potatoes are harvested before they are fully mature, they are much more
susceptible to damage. Be especially careful when purchasing these to buy ones
that are free from discoloration and injury.
The
ideal way to store potatoes is in a dark, dry place between 45F to 50F (between
7-10C) as higher temperatures, even room temperature, will cause the potatoes
to sprout and dehydrate prematurely. While most people do not have root cellars
that provide this type of environment, to maximize the potato's quality and
storage, you should aim to find a place as close as possible to these
conditions. Storing them in a cool, dark closet or basement may be suitable
alternatives. Potatoes should definitely not be exposed to sunlight as this can
cause the development of the toxic alkaloid solanine to form.
Potatoes
should not be stored in the refrigerator, as their starch content will turn to
sugar giving them an undesirable taste. In addition, do not store potatoes near
onions, as the gases that they each emit will cause the degradation of one
another. Wherever you store them, they should be kept in a burlap or paper bag.
Mature
potatoes stored properly can keep up to two months. Check on the potatoes
frequently, removing any that have sprouted or shriveled as spoiled ones can
quickly affect the quality of the others. New potatoes are much more perishable
and will only keep for one week.
Cooked
potatoes will keep fresh in the refrigerator for several days. Potatoes do not
freeze well.
The
potato wedges have a nice crunch and flavor.
Golden Potatoes
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1 pound Idaho potatoes, cut into wedges
3/4 cup crushed sour cream and onion potato chips
1/4 cup butter, melted
1/4 teaspoon black pepper
Directions:
Preheat oven to 400.
Place melted butter in shallow dish. In another dish, combine crushed potato chips and black pepper.
Dip potatoes in melted butter, then dip in crumb mixture, turning to make sure to coat completely. Place on sheet pan in single layer. Drizzle remaining butter over potato wedges.
Bake for 25 to 30 minutes, until tender. Enjoy!
thanks for the info never knew about the bacteria stuff
ReplyDeleteOoh, I bet these are delicious!
ReplyDeleteWe have our own home grown potatoes, all stored in potato bags, I only wish we had a cellar as well to keep them cooler. Have a good week Diane
ReplyDeleteHow clever to use the onion and sour cream chips. Great recipe. :)
ReplyDelete