While
potatoes are often conveniently packaged in a plastic bag, it is usually better
to buy them individually from a bulk display. 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 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.
Research
Source: WH Foods
A
perfect way to eat your potatoes and the oven does most of the work.
Potato
Wedges
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
3
large potatoes, unpeeled and washed
1/2
cup beef broth
2
tablespoons olive oil
salt
and pepper, to taste
1
tablespoon garlic powder
1
tablespoon Italian seasoning
Directions:
Preheat
oven to 400 degrees.
In a bowl, combine beef broth, olive oil, salt, pepper and garlic
powder. Set aside.
Wash potatoes, cut potatoes in half lengthwise, then cut each half
in thirds lengthwise. Total of 18 wedges. Place the potato wedges in a baking
dish in a single layer. Pour beef broth mixture over potato wedges. Make sure
potato wedges are completely cover.
Turn potatoes after 20 minutes. Sprinkle Italian seasoning. Cook
another 10 to 15 minutes, until fork tender. Enjoy!
Thank you for the potato storage tips, Christine, and for the delicious recipe!
ReplyDeleteThanks, Kim!
DeleteWe had baked potato wedges for the lunch yesterday too. It was a pure joy and deliciousness.
ReplyDelete