Easy methods to Retailer Potatoes So They Final Longer, In accordance with Our Exams

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

Roasted Potatoes

Crispy Smashed Potatoes

The frustration isn’t a lot concerning the waste—potatoes are low-cost and simple to compost—however after I desire a potato, I freaking desire a potato! To stop future dinnertime tantrums from my interior little one, I went on a journey to find the very best methods to retailer potatoes and examined numerous strategies for conserving them recent and agency for so long as attainable.

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 College Extension Service, the UC Davis Postharvest Analysis and Extension Heart, and the Utah State College Extension. I realized that potatoes can last as long as a yr after harvest when stored beneath ultimate situations, however can shortly 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. However, storing them within the fridge may cause the starches to show into sugars, making them brown too shortly if destined for the fryer. An excessive amount of gentle may cause potatoes to show inexperienced from chlorophyll, ceaselessly accompanied by excessive ranges of a poisonous alkaloid referred to as solanine.

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

Selecting Potatoes to Take a look at

The shelf lifetime of potatoes can range relying on the kind. Russet potatoes, recognized 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 typically final about two to 3 months beneath the identical situations. Pink potatoes and fingerlings, which have a better moisture content material and thinner pores and skin, are inclined to have a shorter shelf life, usually 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 sorts most People are prone to hold available—at Costco, ensuring they’d no cracks, bruises, wrinkles, gentle spots, or greening beforehand.

Discovering the Greatest Container for Storing Potatoes

I first targeted on discovering the perfect containers to retailer potatoes, then seeing how they fared in numerous storage areas. Preferrred 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 situations:

1. In a temperature managed fridge drawer set to 50°F (10°C) and 65% humidity to imitate ultimate root cellar situations.
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 excessive storage humidity—90 to 95%—is good to forestall moisture loss and shriveling.)

After per week, the entire potatoes seemed roughly 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 have a fridge crisper drawer that may be set to a distinct temperature than the remainder of the fridge, this appears to be an excellent spot to maintain your spuds, whether or not you bag ‘em, bowl ‘em, or simply toss ‘em in free. That stated, 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 ultimate setting: a room-temperature kitchen pantry. 

I eliminated all the things that wasn’t a potato from the space for storing 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. Not less than 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 mould.

Perforated Plastic Bag

Whoever developed the potato sack at Huge Potato knew what they have been doing. The baggage that these potatoes got here in did their job effectively, permitting for correct air flow. The subsequent 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 a number of the Yukon Golds started to sprout.

Plastic Mixing Bowl

The plastic bowl didn’t supply 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 attainable is vital for making potatoes final. You’ll be able to even depart them in a pile on the counter, in the event 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 towards this since onions emit ethylene gasses that may negatively have an effect on the potatoes. The UC Davis Postharvest Analysis and Extension Heart says low ranges of exterior ethylene can trigger weight reduction and delicate shriveling in potatoes, whereas excessive concentrations of exterior ethylene might induce sprouting. 

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

I examined onion’s affect 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 just a little moldy (see above). The potatoes that have been saved nearer to the onions however within the extra ultimate storage situations of the pantry seemed a lot better. 

Nevertheless, the pantry potatoes saved subsequent to the alliums picked up an off taste—doubtless a degradation brought on by the ethylene emitted from the onions—which I found after 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 believe 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 professional 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 seemed horrible. We all know that storage situations even have a huge impact on the result of your potatoes, so the much less ultimate the storage situations, 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 under 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.” Nevertheless, the UC Davis Postharvest Analysis and Extension Heart says that chilling injury, outlined as a “discoloration of inside tissue,” solely happens throughout longer durations of storage, normally a number 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 assessments, I might clearly see the refrigerated potatoes brown sooner when fried—too quick for them to cook dinner completely with out burning. These refrigerated potatoes additionally tasted bitter, probably as a result of additional browning. There was no discoloration after I steamed the potatoes, however the refrigerated ones tasted barely bitter and sort of like a fridge—like when butter is stored too lengthy. The nice, earthy potatoey taste that ought to be there was missing.

The Takeaway: Easy methods to Retailer Potatoes So They’ll Final 

By following these steps, you’ll take pleasure in 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. Hold your potatoes dry. Any extra moisture can result in mould development and untimely spoiling. In case your potatoes are notably soiled, gently brush off extra soil with a dry fabric or a gentle brush.
3. Retailer in a cool, darkish place. If attainable, discover a spot between 45°F (7°C) and 55°F (13°C), like a basement, pantry, or cool cabinet. Hold potatoes away from daylight and warmth sources.
4. Maximize air circulation as a lot as attainable. Use breathable storage, reminiscent of 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 often. Examine your saved potatoes for indicators of sprouting or spoilage each one to 2 weeks. Potatoes which have spoiled will trigger others to spoil sooner, so take away any which are gentle, 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 pace spoilage, and so do different vegatables and fruits like apples, bananas, tomatoes, and avocados.