However, if left in water for more than 24 hours, they can absorb too much water and become soggy and tasteless. Only use this technique for potatoes that will be cooked the same day. Zero Waste. These potato storage bags are made out of eco-friendly materials that are also durable. You can wear them without any fear of damaging your health because they have a zipper that goes all the way to the top. The zipper does not open directly on the bag but goes through the material and into the middle of the bag and then out of the bag again. Firm to the touch: Soft potatoes have already begun to degrade, so look for firm, bright qualities. I have often used deep holes dug in the garden for temporary potato storage, but it is not a long-term solution because the potatoes tend to develop skin issues that are rare when potatoes are kept in dry storage. I tried storing potatoes in a buried garbage can, which should have worked but did not. The potatoes inside stayed too damp and went gooey, which could have been due to many factors, including my own mistakes. Specialized Refrigeration

First things first, you need to separate your potatoes so you know what you can use in the short and long term. If you spy any bruising or broken skin, use them up sooner and leave the unscathed potatoes for later on. Be sure not to wash your spuds before storing, the exposure to moisture invites rotting and greening to spread and will ultimately shorten the storage life. Where should I store them? This can be a good thing for those with blood sugar issues, since it reduces the glycemic index by about 25% and causes a much smaller spike in blood sugar after eating ( 23, 24).

This is because the enzymes that cause browning are still active in the potato, even under freezing temperatures ( 14). Solanine is almost exclusively located in the peel and first 1/8th inch (3.2 mm) of the flesh. Paring the skin and underlying green flesh can remove most of it ( 5). Summary

This temperature range is slightly warmer than refrigeration and can be found in cool cellars, basements, garages or sheds. Not sure how to use your well-preserved potatoes? Never fear! You can freeze potatoes, or cook them up whenever the mood takes you. You’ve never really got too many potatoes, only limitless options for your next meal. Need some inspiration for how to use your spuds? Here are our top seven ways to use up leftover potatoes. The refrigerator is out, because temperatures below 40°F (4°C) trigger the conversion of starches to sugars in the stored spuds, which makes them darken when cooked. Even worse, what old timers called “sugared potatoes” form carcinogenic compounds when cooked at high temperatures. Let’s not go there. You can prevent discoloration by covering peeled and cut slices with an inch or two of water and refrigerating them until you’re ready to use them ( 1). While the chlorophyll that turns skins green is harmless, sun exposure can produce large amounts of a toxic chemical called solanine.

Signs your potatoes have gone bad

The best plug-in device for maintaining the ideal potato storage temperature of 45°F (7°C) is a beverage cooler, of which there are several small models that might be useful if you are critically low on cold storage space. You also can use a wine cooler set at its lowest setting, which is usually around 52°F (11°C). Cooking and cooling also increase the formation of resistant starch, a type of carbohydrate that humans cannot digest and absorb. Resistant starch also promotes gut health, since gut bacteria ferment it and produce short chain fatty acids, which help keep the lining of your large intestine healthy and strong ( 25, 26, 27). You may also consider trying some of the more exotic potato varieties, such as those with blue or purple flesh. However, leftovers may become watery or gummy, since potato starches change shape and release water as they cool ( 22).

However, many countries have mandatory guidelines that limit the amount of solanine in commercial potatoes to under 91 mg per pound (200 mg/kg), so this is not a common concern ( 8, 9). Put the potatoes on a sheet of newspaper in a dark place – it’s important they don’t touch, as air needs to circulate between the spuds. Leave your potatoes here for a couple of weeks. It’s important not to wash the potatoes, as this adds moisture that can encourage them to sprout. Instead, get rid of most of the dirt by brushing it off. Smooth skin: Potatoes that have been damaged by cold temperatures may develop pitted skin and brown centers, so look for smooth textures. Research showed that potatoes stored in cool temperatures maintained up to 90% of their vitamin C content for four months, while those stored in warmer room temperatures lost almost 20% of their vitamin C after one month ( 3, 4).

Sunlight or fluorescent light can cause potato skins to produce chlorophyll and turn an undesirable green color ( 1). Storing potatoes in these conditions can help delay the formation of sprouts on the skin, one of the first signs of spoilage. Very low temperatures can cause “cold-induced sweetening.” This happens when some of the starch is converted to reducing sugars ( 10). It’s okay to freeze them once they are fully or partially cooked, as the cooking process deactivates the browning enzymes and prevents them from discoloring ( 15). Summary In fact, one study found that storing potatoes in cool temperatures more than quadrupled their shelf life, compared to storing them at room temperature ( 3).