Potatoes with eyes

AnnieO1234

I've got a bag of potatoes that simply weren't used up in time, they're not soft but they are sprouting eyes. I have another fresh bag. I was going to throw the old bag away but I thought I'd find out if anyone had any ideas of what I could do with them?

Xxx

travelgran

Just dig the eyes out, cut off any bits that are green and use as usual.

AnnieO1234

Thanks Travelgran, but the purpose is I now have an abundance of them! What's the best thing to do to preserve them? Xxx

FinanciallyUnsavvy

Perhaps chop some up (into chips, or blocks for boiled/roast potatoes) and freeze in batches, so you can take out when you want to cook?

maman

FinanciallyUnsavvy wrote: »

Perhaps chop some up (into chips, or blocks for boiled/roast potatoes) and freeze in batches, so you can take out when you want to cook?

Or bake them or mash them and freeze them ready cooked.

scaredy_cat

cheese and potato pie!

Lilyplonk

Raw Potatoes don't freeze well at all - best to 'cook' or 'part-cook' first.

Mashed Potatoes freeze well in containers - will just need defrosting, thoroughly heating through and 're-fluffing with a fork'.

You could also 'parboil for 5mins', cool and then coat in oil before open-freezing then bagging for 'home-made roasties.

For 'home-made oven chips' you could try cutting up for chips as normal, coat in oil and cook for around 5-8 mins. Then cool them down, open freeze and bag up for the freezer - no need to add any further oil when re cooking to use.

Same with 'home-made wedges' - you could even coat them with some chilli powder/paprika to make them spicy. Even leave the skin on them like the supermarkets do.

Could also try cooking for 'stuffed jackets' - cook as normal, cut in half, scoop out the inside, mash with a bit of cheese/ham (whatever you like) and refill the skins. Allow to cool and then open freeze before bagging when frozen solid.

meg72

I always peel sprouting pots then use for mash, chips or roast, although I understand that as long as the eyes arnt green you can just rub them off and use for jackets, just that I never fancy this.

baconandcabbage

Just take them off and wedge up and stick in the oven depends on how much you have though. What about dauphinoise? or Hassleback potatoes?

GreyQueen

Annie, spuds are sprouting at this time of year and the "eyes" are just the spots where the roots are emerging.

All you need to do is flick the roots out, with your finger-nail or the tip of a knife, and the spuds will be fine. They're just trying to do what comes naturally; turn the stored starch and genetic infomation in the tuber into creating roots, then tops then a bunch of clones of themselves.

We don't want them to do it as the shoots turn the stored starches into the roots, thus making the spuds lose their nutrients.

I grow my own tatties and at this time of year have to de-shoot them every week or so. It's no biggie.

If you de-shoot them, they should be fine until you're ready to eat them in whatever is your normal meal plan. I've kept eating HG tatties for 11-12 months after they've been harvested, right up until the next crop is ready, in fact.

sonastin

You could try planting some of the worst offenders. I've had a couple of decent crops of spuds over the years when I've got sick of trying clear them of the sprouty bits and just shoved them in the ground. And I am definitely one of those that has the opposite of green fingers (whatever that would be!)