The way to Retailer Potatoes So They Final Longer, In keeping with Our Assessments

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

The frustration isn’t a lot concerning the waste—potatoes are low cost and straightforward to compost—however after I need a potato, I freaking need a potato! To stop future dinnertime tantrums from my interior baby, I went on a journey to find the very best methods to retailer potatoes and examined numerous strategies for holding them contemporary and agency for so long as doable.

Optimum Situations 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 discovered that potatoes can last as long as a 12 months after harvest when stored beneath supreme situations, 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. However, 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, steadily 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 wood potato field in a root cellar—phrases that aren’t precisely a part of the modern-day vernacular. As an city condominium dweller, my process was to search out the following finest 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, 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 typically final about two to 3 months beneath the identical situations. Crimson potatoes and fingerlings, which have a better 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 baggage of russet potatoes and Yukon Gold potatoes—the 2 sorts most People are prone to maintain readily available—at Costco, ensuring they’d no cracks, bruises, wrinkles, tender spots, or greening beforehand.

Discovering the Finest Container for Storing Potatoes

I first centered on discovering the very best containers to retailer potatoes, then seeing how they fared in numerous storage areas. Supreme containers enable 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 bought in)
• Lidded cardboard field 
• Steel wire basket 
• Plastic mixing bowl

After selecting the storage containers, I put them to the check in two units of situations:

1. In a temperature managed fridge drawer set to 50°F (10°C) and 65% humidity to imitate supreme 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 larger 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 stop moisture loss and shriveling.)

After every week, the entire potatoes appeared 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 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 check however positioned the entire batches of potatoes in a much less supreme atmosphere: a room-temperature kitchen pantry. 

I eliminated every part 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 every 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 a few of 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.

Steel Wire Basket

This storage technique was proper up there with the perforated plastic bag. The open sides provided the potatoes the airflow they wanted. Based mostly on the success of each this technique and the perforated plastic bag, I concluded that maximizing air circulation as a lot as doable is vital for making potatoes final. You’ll be able to even depart them in a pile on the counter, when 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, specialists 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 Heart says low ranges of exterior ethylene can trigger weight reduction and gentle shriveling in potatoes, whereas excessive concentrations of exterior ethylene might induce sprouting. 

It’s price noting that business non-organic potatoes are sometimes handled 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 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 a little bit moldy (see above). The potatoes that have been saved nearer to the onions however within the extra supreme storage situations of the pantry appeared significantly 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 contemporary 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 over 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—significantly 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 situations even have a huge impact on the result of your potatoes, so the much less supreme the storage situations, the more severe total, 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 larger temperature.” Nevertheless, the UC Davis Postharvest Analysis and Extension Heart says that chilling injury, outlined as a “discoloration of inner tissue,” solely happens throughout longer durations of storage, often 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 every 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 exams, I may clearly see the refrigerated potatoes brown quicker when fried—too quick for them to cook dinner totally 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 form of like a fridge—like when butter is stored too lengthy. The nice, earthy potatoey taste that must be there was missing.

The Takeaway: The way to Retailer Potatoes So They’ll Final 

By following these steps, you’ll get pleasure from contemporary, agency potatoes for weeks, prepared to be used in no matter dish you need—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 susceptible to spoilage.
2. Don’t wash earlier than storing. Maintain your potatoes dry. Any extra moisture can result in mildew development and untimely spoiling. In case your potatoes are significantly soiled, gently brush off extra soil with a dry material or a tender brush.
3. Retailer in a cool, darkish place. If doable, discover a spot between 45°F (7°C) and 55°F (13°C), like a basement, pantry, or cool cabinet. Maintain potatoes away from daylight and warmth sources.
4. Maximize air circulation as a lot as doable. 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. Test on them recurrently. 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 are tender, sprouting, moldy, or inexperienced.
6. Stay away from 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 vegetables and fruit like apples, bananas, tomatoes, and avocados.