Make the most of your potatoes by following a simple set of guidelines for buying, storing, and preparing.
Selection:
When selecting your potatoes, the best ones are uniform in size. Choose potatoes that are clean, firm, and smooth. Stay clear of discolored ones with imperfections such as cuts, cracks, or bruises. An overexposure to light can cause potatoes to take on a greenish color and taste bitter. If your potatoes become green, peel this coloration away before preparing them.
Storage:
Do not wash raw potatoes before storing, as this can speed up decay. Instead, keep them in a cool, dry place. The best storage option is a well-ventilated, dark area to protect them from light exposure, which can cause potatoes to sprout. If sprouting occurs, simply cut off the sprouts before preparation. If you don’t have an ideal storage space, consider purchasing smaller quantities to maintain freshness. Avoid freezing or refrigerating potatoes, as this can cause the starch to convert into sugar too quickly, affecting taste and causing the flesh to darken when cooked. At Pennsylvania Co-Operative Potato Growers, we are committed to helping you enjoy the best quality potatoes with proper storage and care.
Preparation:
Before cooking your potatoes, clean with a vegetable brush under cool running water. To gain the most nutritional value from your potatoes, cook and eat with the skin on. If peeling, use a vegetable peeler or sharp knife to keep the slices very thin. Many of the nutrients are present close to the skin. When peeling potatoes in advance, cover with cold water, lemon juice, or diluted vinegar to prevent browning.
