Brush off the dirt, and they’re ready for storage. Leave them undisturbed for about two weeks, for the skins to dry and thickened. Layout your harvested potatoes on a few layers of newspaper, in an enclosed spot with no exposure to sunlight, and keep the temperature cold at 10☌ to 15☌. If yours are home-grown potatoes, curing before storage can make them last longer. This can last up to a year, so long as your freezer temperature is maintained at -17☌. Category: Potato starch is a commonly used ingredient in many recipes, especially in gluten-free baking. Run out of storage space? Boil and mash your potatoes, then use an airtight container to keep in your freezer. Remember that even one ‘bad’ potato can spread to the rest, so remove them whenever you find them. Once you’ve stored them, keep an eye out for blackened, greened and softened potatoes as well as sprouts. Also, avoid keeping raw potatoes in the fridge – too cold, and the starch-to-sugar conversion starts up as well, ruining their texture, colour and flavour. So, store your potatoes unpeeled and unwashed in a cool, dry and dark spot like an enclosed kitchen cabinet away from the sink. Cut and peeled potatoes are exposed to more oxygen, thus quickening the oxidation process and also blackens them. Raw potatoes’ skins are their best natural protection from the elements. Lastly, moisture makes your potatoes mould and rot faster. On average, potatoes can last up to 2-3 weeks if stored in a cool, dry, and dark place. Temperatures higher than 10☌ makes your potatoes sprout faster, which converts the starches to sugar, spoiling their natural taste. There are several ways to tell whether a potato is unsuitable for consumption. The shelf life of potatoes can vary depending on several factors, such as the temperature at. Sunlight activates your potatoes’ natural chlorophyll production, which causes them to green. How to safely store and eat potatoes Shelf life of potatoes. They release a natural gas called ethylene when they ripen, which causes your potatoes to sprout faster. Keep your raw potatoes separate from fruits like apples, pears and bananas, as well as onions. Just be sure to never keep them in an airtight container. Choose a container that allows good ventilation, like a net bag or a basket. If you can’t cook them all right away, slice to smaller pieces, keep them soaked in cold water and store them in the fridge overnight. Minor damages such as green spots, bruises and sprouts can be cut off, but the potatoes should be cooked within a day. You may not need to discard them entirely, however. Bruised, shrivelled, greened, sprouted, softened or blackened potatoes can release high amounts of glycoalkaloids and other natural toxins, which cause other healthy potatoes to rot. You know that old saying, ‘a few bad apples spoil the bunch’? The same goes for potatoes. But stored the right way, and you can actually prolong their shelf-life for up to 4-6 months. Even simply left on a kitchen counter, unpeeled and uncut raw potatoes can stay relatively fresh for a week to two months. Besides being yummy, versatile and nutritious, potatoes are also one of the longest-lasting foods you can keep.
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