The first thing to remember about a potato is it’s a living and breathing organism. Thus if you warm it up it will grow. If you seal it in a plastic bag it will suffocate. If they are diseased they will spoil. If it’s kept too cold it will freeze, and if it’s in too much light it will green up. Potatoes should be kept in a cool, dark and well ventilated place. Inspect and remove any damaged potatoes. Since dampness can cause decay, it is best not to wash spuds before storing. They will keep several weeks at room temperature and for several months at 45 to 50 degrees Fahrenheit. New potatoes (fresh from harvest) will always store longer. Many say refrigerators are too cold for storing potatoes, but if you don’t mind a sweeter tasting potato (cold turns the starches into sugars), you can.
(originally posted in the 6-30-09 CSA newsletter)
