Like most of us , you ’ve in all likelihood bought a udder ofpotatoes , thrown them in the bottom veggie bin in the electric refrigerator , and entirely forgotten about them until months later when you notice that they have all begin to burgeon forth , have gotten soft and are no longer edible . While they have a comparatively prospicient shelf life , even white potato vine will finally go the way of the compost passel if left uneaten for too long .
As it goes with all vegetables , proper storageis the key to avoiding spoilage and , in the subject of potatoes , even one potentially harmful side effect . Here are a few quick tips to ensure your potatoes last .
1. Keep ‘em out of the light
Always salt away your potatoes in a cool , dark plaza ; a pantry is always a sure bet .
Ideally , you should be keep your potatoes somewhere in the43 to 50 degree F ( 6 to 10 degree C)range . This temperature not only sustain your potato from forming sprouts on the skin ( a telltalesign of spoilage ) but can actuallyquadruple the ledge life of your spuds .
2. Forget the refrigerator
A fridgemayseem like a no - brainer , but it can actually leave to some pretty dire consequence . bewilder your spuds in a icebox or Deepfreeze by nature increase the lucre level of potatoes , leading tothe output of a harmful chemical forebode acrylamidewhen cooked .
3. Separate them from onions
While they may be made for each other in the skillet , white potato vine and onions should not be stored together . The gaseous state produced from yield and vegetable like onions , tomato plant , and bananas speed along the mature physical process , leading to burgeon forth . Sprouted Irish potato are safe to eat up , provided you cut or peel away the sprouts .
Pro - tip : An easy way to guard off spoilage is tostore potatoes with orchard apple tree . Apples course give off ethylene accelerator , which prevents early sprouting .
4. Give them a cure
There ’s an old process called " curing " that can extend the shelf life of your potato by calendar month . This process best with a theme cellar and wooden-headed - skinned brownish potato like russets . After cleaning off any supererogatory dirt , merely exit your potatoes in awell - ventilated area with moderate temperature and gamy humidityfor about ten days . This toughen up the peel and slows therespiratory rate of the tubers , breathing some extra life into your potatoes .
