Find out how to Retailer Potatoes So They Final Longer, In accordance with Our Checks

Potatoes are a kitchen staple for good purpose—they’re versatile, hearty, and able to being remodeled into numerous scrumptious dishes. Preserving a provide of spuds in my pantry is useful for making simple facet dishes, equivalent to roasted potatoes, air-fryer baked potatoes, or smashed potatoes, however each occasionally, I’ll attain for a potato and discover it sprouting, wrinkling, or worse—rotting. 

The frustration isn’t a lot in regards to the waste—potatoes are low cost and straightforward to compost—however once I need a potato, I freaking need a potato! To forestall future dinnertime tantrums from my inside little one, I went on a journey to find the best possible methods to retailer potatoes and examined varied strategies for holding them recent and agency for so long as potential.

Optimum Circumstances to Retailer Potatoes

Earlier than I started testing, I consulted a number of agricultural guides on post-harvest potatoes, together with these by the Oregon State University Extension Service, the UC Davis Postharvest Research and Extension Center, and the Utah State University Extension. I discovered that potatoes can last as long as a yr after harvest when stored beneath perfect circumstances, however can rapidly spoil if not saved correctly. 

Potatoes saved at room temperature (round 68°F/20°C) will begin to sprout, wrinkle, soften, and decay after only a week or two. Then again, storing them within the fridge may cause the starches to show into sugars, making them brown too rapidly if destined for the fryer. An excessive amount of gentle may cause potatoes to show inexperienced from chlorophyll, often accompanied by excessive ranges of a poisonous alkaloid known as solanine.

The Goldilocks resolution? A darkish, coolish (45°F/7°C to 55°F/13°C or to), well-ventilated place, like a wood potato field in a root cellar—phrases that aren’t precisely a part of the modern-day vernacular. As an city house dweller, my process was to search out the following finest storage container and storage space.

Selecting Potatoes to Check

The shelf life of potatoes can differ relying on the sort. Russet potatoes, identified for his or her thick pores and skin and starchy flesh, usually have the longest shelf life, lasting about three to 5 months when saved correctly in a cool, darkish, and dry place. With their thinner pores and skin and creamy texture, Yukon Gold potatoes usually final about two to a few months beneath the identical circumstances. Pink potatoes and fingerlings, which have the next moisture content material and thinner pores and skin, are likely to have a shorter shelf life, typically lasting round one to 2 months earlier than they soften or sprout. 

For this experiment, I bought 10-pound luggage of russet potatoes and Yukon Gold potatoes—the 2 varieties most People are more likely to preserve readily available—at Costco, ensuring that they had no cracks, bruises, wrinkles, delicate spots, or greening beforehand.

Discovering the Greatest Container for Storing Potatoes

I first targeted on discovering the most effective containers to retailer potatoes, then seeing how they fared in several storage areas. Supreme containers permit air to flow into and retain humidity whereas stopping moisture buildup that may result in rot. I opted to attempt six vessels:

• Paper bag
• Mesh cotton produce bag
• Perforated plastic bag (those bulk potatoes are offered in)
• Lidded cardboard field
• Metallic wire basket
• Plastic mixing bowl

After selecting the storage containers, I put them to the take a look at in two units of circumstances:

1. In a temperature managed fridge drawer set to 50°F (10°C) and 65% humidity to imitate perfect root cellar circumstances.
2. Within the pantry.

Outcomes: Fridge Drawer Set to 50°F (10°C) and 65% Humidity

I positioned two russets and three Yukon Golds in every container and saved them—with nothing else—in a fridge drawer set to 50°F (10°C) and 65% humidity (a a lot increased temp than your common fridge drawer, for testing functions). I checked the drawer’s situation with an indoor thermometer and hygrometer. (Potatoes are about 80% water, so high storage humidity—90 to 95%—is ideal to stop moisture loss and shriveling.)

After per week, the entire potatoes appeared kind of the identical. Those within the mesh cotton produce bag and the plastic mixing bowl have been barely softer than the others, however nonetheless mighty fine-looking potatoes. When you’ve got a fridge crisper drawer that may be set to a unique temperature than the remainder of the fridge, this appears to be a super spot to maintain your spuds, whether or not you bag ‘em, bowl ‘em, or simply toss ‘em in free. That mentioned, high-tech cooler drawers are about as accessible as root cellars, so onward with the testing.

Outcomes: Room Temperature Pantry

For the reason that fridge drawer couldn’t knock out any of the storage container choices from my testing, I repeated the take a look at however positioned the entire batches of potatoes in a much less perfect setting: a room-temperature kitchen pantry. 

I eliminated all the things that wasn’t a potato from the cupboard space and stored the potatoes there for one week. The daytime temperature (in July) over the week ranged from 65°F (18°C) to 77°F (25°C) with 70 to 95% humidity. Right here’s how every one fared.

Paper Bag

The paper bag prevented air flow and ended up feeling damp after per week. At the least a few potatoes have been getting moldy.

Mesh Cotton Produce Bag

The mesh cotton bag additionally retained an excessive amount of moisture, inflicting the russets to develop mildew.

Perforated Plastic Bag

Whoever developed the potato sack at Large Potato knew what they have been doing. The baggage that these potatoes got here in did their job properly, permitting for correct air flow. The following time you purchase a number of kilos of this staple, don’t switch them to a different container. 

Lidded Cardboard Field 

Just like the paper bag, the cardboard field felt damp, the potatoes have been moldy, and among the Yukon Golds started to sprout.

Plastic Mixing Bowl

The plastic bowl didn’t provide fairly sufficient air circulation, making the potatoes on the backside damp and squishy.

Metallic Wire Basket

This storage technique was proper up there with the perforated plastic bag. The open sides provided the potatoes the airflow they wanted. Primarily based on the success of each this technique and the perforated plastic bag, I concluded that maximizing air circulation as a lot as potential is essential for making potatoes final. You’ll be able to even depart them in a pile on the counter, in case you don’t thoughts them knocking round, however any breathable open container or bag will do.

Storing Potatoes Alongside Onions

Whereas onions are generally saved with or close to potatoes, consultants advise in opposition to this since onions emit ethylene gasses that may negatively have an effect on the potatoes. The UC Davis Postharvest Analysis and Extension Middle says low ranges of exterior ethylene can cause weight loss and mild shriveling in potatoes, whereas excessive concentrations of exterior ethylene might induce sprouting. 

It’s price noting that industrial non-organic potatoes are sometimes treated with sprout inhibitors to increase storage life. (Natural growers may use important oils to cut back sprouting naturally.) The potatoes I used on this experiment have been typical, so probably handled with a sprout inhibitor.

I examined onion’s impression on potatoes by storing them each in the identical wire basket in a single pantry and potatoes on their very own in one other pantry for a management group. I additionally positioned one batch in a darkish nook of my counter, sitting subsequent to a bowl of onions.

After one week, the countertop potatoes sitting subsequent to the bowl of onions fared the worst out of all of the potatoes all through the testing. The spuds have been shriveled, squishy, and a bit moldy (see above). The potatoes that have been saved nearer to the onions however within the extra perfect storage circumstances of the pantry appeared a lot better. 

Nonetheless, the pantry potatoes saved subsequent to the alliums picked up an off taste—possible a degradation brought on by the ethylene emitted from the onions—which I found once I cooked with them. I fried and boiled batches of every to see how they tasted. Fried russet potatoes that had been saved within the pantry subsequent to onions smelled oniony and tasted acrid, bitter, and bitter in comparison with the management group, which smelled recent and earthy and tasted solely of potato.

Steamed Yukon Golds saved subsequent to onions had some sharpness however weren’t as bitter. I think I wouldn’t have seen this a lot if I didn’t carry out a side-by-side tasting. The steamed russets saved with the onions have been extra unappetizing, taking up a stale style, and void of potato taste.

My takeaway, which aligns with knowledgeable recommendation, is to keep away from storing these staple meals collectively—and certain different ethylene gas-producing meals like bananas and apples, for instance—notably in the identical bowl. For the reason that room-temperature potatoes have been rotting, I didn’t style them, however they appeared horrible. We all know that storage circumstances even have a huge impact on the end result of your potatoes, so the much less perfect the storage circumstances, the more serious general, and the presence of ethylene gas-producing meals exacerbates that. 

How Refrigeration Impacts Potato Storage

The Oregon State College Extension Service says storage temperatures beneath 38°F (3°C) may cause sugar buildup or sweetening: “Fried merchandise from such tubers are darker and oilier than these from tubers saved at increased temperature.” Nonetheless, the UC Davis Postharvest Analysis and Extension Middle says that chilling harm, outlined as a “discoloration of inner tissue,” solely happens throughout longer durations of storage, normally a couple of weeks.

To see if one week within the fridge noticeably altered potatoes’ sugar-to-starch ratio, I positioned a wire basket of potatoes within the crisper drawer of my fridge and set it to 34°F (1°C) and 60% humidity. After per week, the looks didn’t change a lot, aside from the moisture condensing on the skins as they returned to room temperature.

In my very own checks, I might clearly see the refrigerated potatoes brown quicker when fried—too quick for them to prepare dinner totally with out burning. These refrigerated potatoes additionally tasted bitter, probably because of the additional browning. There was no discoloration once I steamed the potatoes, however the refrigerated ones tasted barely bitter and form of like a fridge—like when butter is stored too lengthy. The nice, earthy potatoey taste that needs to be there was missing.

The Takeaway: Find out how to Retailer Potatoes So They’ll Final 

By following these steps, you’ll get pleasure from recent, agency potatoes for weeks, prepared to be used in no matter dish you want—whether or not it’s a comforting mash, crispy fries, or a hearty stew. 

1. Select high quality potatoes. Begin by choosing agency, unblemished potatoes. Keep away from any with cuts, bruises, or inexperienced spots, as these are extra liable to spoilage.
2. Don’t wash earlier than storing. Preserve your potatoes dry. Any extra moisture can result in mildew development and untimely spoiling. In case your potatoes are notably soiled, gently brush off extra soil with a dry fabric or a delicate brush.
3. Retailer in a cool, darkish place. If potential, discover a spot between 45°F (7°C) and 55°F (13°C), like a basement, pantry, or cool cabinet. Preserve potatoes away from daylight and warmth sources.
4. Maximize air circulation as a lot as potential. Use breathable storage, equivalent to a mesh plastic bag or a wire basket, to retailer your potatoes, ensuring to not crowd the potatoes to keep away from extra moisture buildup.
5. Verify on them usually. Examine your saved potatoes for indicators of sprouting or spoilage each one to 2 weeks. Potatoes which have spoiled will trigger others to spoil quicker, so take away any which can be delicate, sprouting, moldy, or inexperienced.
6. Avoid ethylene-producing meals. Potatoes and onions could also be kitchen companions in cooking, however they shouldn’t be saved collectively. Onions launch gasses that can provide potatoes an off taste and velocity spoilage, and so do different fruit and veggies like apples, bananas, tomatoes, and avocados.