How to Pick a Potato

· Select the Best Potatoes: Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.

Store properly to keep potatoes fresh: 

 

· Store potatoes in a well ventilated place, optimally, at a temperature between 45ºF and 55ºF.

· Colder temperatures (as in a refrigerator) cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.  If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.

· Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop).

· Perforated plastic bags and paper bags offer the best environment for extending shelf-life

· Keep potatoes out of the light.

· Don’t wash potatoes (or any produce for that matter) before storing.  Dampness promotes early spoilage.

“Green” potatoes or sprouting potatoes

 

· Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.

· If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

· Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.

· Cut the sprouts away before cooking or eating the potato.