Potatoes, the versatile cornerstone of British meals from Sunday roasts to weekday mash, can remain fresh and edible for an impressive six months, but only if you know exactly where to put them. Storing them incorrectly leads to the common problems of sprouting, greening, and wrinkling, turning your kitchen staple into compost far too quickly.
The Golden Rules for Potato Storage
According to an easy-to-follow guide from supermarket giant Tesco, achieving a six-month shelf life for your spuds hinges on a few critical factors. Your potatoes need ample air circulation, so never leave them suffocating in a sealed plastic bag. The ideal home for them is a mesh or paper bag, which allows the tubers to breathe.
Location is equally crucial. Tesco emphasises that potatoes must be kept in a cool, dark place where the temperature is consistently below 10°C. This prevents them from photosynthesising, the process that causes them to turn green and sprout. Surprisingly, the best spots might not be in your kitchen cupboards. Tesco suggests unconventional areas like a cool porch cupboard or even a garden shed.
What to Avoid for Fresh Spuds
A key piece of advice is to store potatoes away from other fresh produce, particularly onions. Onions release ethylene gas, which can cause neighbouring fruits and vegetables to ripen and spoil too quickly. Keeping your potatoes separate is a simple step to prolong their life.
It is also vital not to wash potatoes until you are ready to use them. Introducing moisture promotes mould and accelerates sprouting. Furthermore, you should inspect your potato batch every few weeks, removing any that have started to sprout or rot, as one bad spud can ruin the whole lot.
Identifying Spoiled Potatoes
Knowing when a potato has passed its prime is essential for food safety. Tesco clarifies that the green tinge which appears on potatoes exposed to light contains toxins and is not safe to eat. However, if you thoroughly cut away the green section, the remainder of the potato is edible.
Other tell-tale signs of spoilage include skin that has become saggy or wrinkled, a squidgy or wet feel, and a mouldy or musty smell. A fresh potato, in contrast, should smell earthy and feel firm.
To further combat food waste, Tesco recommends avoiding bulk purchases unless you are sure you will use them all. If you find yourself with a surplus, you can always freeze them or cook them in advance.
