Potatoes are often packaged in a plastic bag, it is usually
better to buy them individually from a bulk display. 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. 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 terrible 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. Already cleaned potatoes are also more
expensive, and since you still need to wash potatoes before cooking, you will
be paying an unnecessary additional cost.
New potatoes are harvested before they are fully mature;
they are much more susceptible to damage. So be on the lookout for any damage.
The ideal way to store potatoes is in a dark, dry place. Room
temperature, will cause the potatoes to sprout and dehydrate prematurely. Potatoes
should not be stored in the refrigerator, as their starch content will turn to
sugar giving them an undesirable taste. Do not store potatoes near onions, as
the gases that they each emit will cause the degradation of one another.
Cooked potatoes will keep fresh in the refrigerator for
several days. Potatoes do not freeze well.
Research Source: WH Foods
Try this
delicious easy to follow Tuna Potato Croquettes.
Tuna Potato
Croquettes
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
1 large
potato, peeled and cooked
1 (5oz.) can
tuna, drained and flaked
salt and
pepper, to taste
1/2 teaspoon garlic
powder
1/2 teaspoon onion
powder
1 egg, beaten
1 tablespoon
butter, melted
2 tablespoons
vegetable oil
Directions:
Place cooked
potato in a small bowl. Add remaining ingredients except oil. Stir well.
In a skillet,
heat oil over medium heat. Form mixture into oblong shape or small patties,
cook until gold brown, about 8 minutes, turning once. Enjoy!
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