Help! How do I store potatoes?

Sweet_Pea_2

There was an awful smell in my pantry this morning which I traced to a disgusting potato. I keep my spuds at the moment in a plastic stacker box type thing with lots of holes in the sides, in the pantry. They dont last long before they go sprouty and mouldy.
Where am I going wrong? Would they be better stored in the light or dark?

brummybloke

in the dark, in a big old paper bag. oh and also make sure it is dry.

arkonite_babe

not too warm either. I keep mine in the shed where it is cool and dark.

paul_h

As the other posters have said, in paper a bag, somewhere dark, cool and dry. I would also add to avoid places where there is a danger frost can get at them.

Note that if the spuds are from the supermarket and have been washed, they will not keep as well.

theverylast

In the dark, in the bag. Buy dirty potatoes too! They last much longer. I buy a them in 26lb bags and can get through it on my own (OH doesn't eat them) without any problem.

Always buy dry, dirty vegetables, if your greengrocer / supermarket doesn't supply paper bags, ask for them. Put a couple of carrots into one of the plastic bags you get at supermarket veg shelves and see how quickly they go manky.

1purplefairy

Have read a tip somewhere that you should put an apple (red/green?) in-between your potatoes in the bag to keep them from going sprouty.

Sounds silly , but who knows, it might work?

My concern is what happens to the poor apple???

Weymouth_Man

If you have a American style LARGE fridge, great place to store potatoes, but takes up a fair amount of room !!!! :beer:

oubykh

go to your local greengrocer and ask if they have any old potato sacks you can have. i store mine (grown on allotment) in proper hesian sacks

henhog

You can buy special bags to store spuds in from Lakeland - we put our spuds in ours and they do seem to keep a bit longer.

Debt_Free_Chick

Never, never anything plastic when storing potatoes or any other vegetable. The only exception being an open plastic-mesh type storage crate. Even with a few holes in, a solid plastic crate will not allow enough air to circulate. It will create warmth & moisture, leading to sprouting & rot!

You need some good old fashioned paper sacks (or hessian) and then store in an outdoor shed (or similar). Cool, dark and plenty of "breathability" is what you need.

Queenie

henhog wrote:

You can buy special bags to store spuds in from Lakeland - we put our spuds in ours and they do seem to keep a bit longer.

They are basically (if memory serves me right) just 100% cotton bags.
I have some I've made myself, but the basic principle of keeping them in a cool, dark, frost free place still stands true even using those bags.

Sweet Pea -
If you are buying them in quantity so that you can economise but they are "turning" before you get a chance to use them up, you could try these recipes and freeze them.

(original post by me: Sprouting Spuds )


These recipes use only potatoes and store cupboard ingredients so need no dedicated "planning" in order to get them into the freezer.

Potato Hotcakes (like hash browns)
(serves 6 - 8)

2lb potatoes, peeled
2Tbsp flour
2tsp mustard powder
2Tbsp finely grated onion
salt and freshly ground black pepper
2 small eggs, beaten
vegetable oil for frying

Soak the potatoes in cold water for 30mins, then drain. Grate into a bowl and drain off any starchy liquid, then add the remaining ingredients, except the oil, and stir well to mix.

Heat the oil in a frying pan, add the mixture in spoonfuls and fry until browned on both sides.
To Freeze: cool quickly. Open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove wrappings and place on a baking sheet. Reheat from frozen in a preheated moderate oven (180C/350F/Gas 4) for approx 30 mins or until heated through.

Potatoes Normande
Serves 4 - 6

2lb potoatoes, peeled and thinly sliced
1½ oz butter
salt and pepper
½ pint milk

Put the potato slices in layers in a buttered oven-proof dish or foil container, sprinkling each layer with salt and pepper.
Pour in the milk, dot with butter.
Bake in a preheated moderate oven (180C/350F/Gas 4) for 1 - 1½hrs or until the potatoes are soft.
To Freeze: cool quickly, then cover with foil and pack in a freezer bag.
Seal, label and freeze.
To Thaw and serve: remove wrappings and thaw at room temp for 4hrs.
Reheat in the oven ((190c/375F/Gas 5) for approx 30mins or until heated through.

Potato Croquettes
(makes 16)

2lb potatoes, peeled and halved
2oz butter
1 egg, beaten
1 Tbsp milk
pepper and salt
veg. oil for frying

For the coating:
a little flour
2 eggs, beaten
2oz fresh white breadcrumbs

Cook the potatoes in boiling salted water for 15 - 20 minutes, until tender.
Drain well, then mash with the butter and beat in the egg, milk and pepper to taste.
Leave to cool.

Shape the mixture into 16 croquettes by rolling with floured hands.
Dip the croquettes in the beaten eggs, then roll in the breadcrumbs.
Chill in the freezer until firm.
To Freeze: open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove from the container and thaw in the freezer for 2hrs.
Deep-fry in the hot oil for 4-5 mins until golden brown, then drain well on paper towels and serve immediately.


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