After harvesting, potatoes must be cured. Let them sit in temperatures of 45 to 60 degrees Fahrenheit for about two weeks. This will give the skins time to harden and minor injuries to seal.
Mature potatoes should be cured before eating. Curing causes the skins of potatoes to thicken and slows the respiratory rate of the tubers, preparing them for storage.
Can you eat potatoes right after harvest? Sure can! While we recommend curing them for long-term storage, freshly-dug potatoes are perfect for eating right out of the ground (maybe clean them off a bit first).
"With proper storage, well-matured potatoes will stay in good condition for seven to eight months," Mosley said. When storage temperatures exceed 45 degrees, potatoes should keep for two to three months, but sprouting and shriveling may occur.
Garden potatoes will stay firm and fresh for up to 8 months when stored properly. Potatoes store best in a cool, dark, and dry space that stays around 45-50°F. If kept above 60°F for more than 2 weeks, or when exposed to too much sunlight, they will begin to sprout.
Store main crop potatoes in a dark, dry place for a week or two at 55° to 65° F with high humidity of 85 to 85 percent. After two weeks, potatoes that you want to store longer for winter use should be moved to a much cooler– 35° to 40°F—dark room, basement, or root cellar with moderate humidity and ventilation.
Your potato crop will be ready to harvest once there is a yellow colouring on the stems and leaves. Cut the plants down to soil level then about a week later, start lifting the crop with a garden fork, taking care not to spike any of the tubers.
What should I do with a green potato? Always use caution if small areas of greening are found in tubers because they contain elevated levels of solanine. Removing the green portions by simply cutting them out will eliminate most of the toxin. However, if more extensive greening occurs, throw the tuber away.
After the potatoes have been dug, brush the soil off. Do not wash potatoes until you're ready to use them. Washing can easily reduce the storage life and encourage mold. Store potatoes in a cool, dark area after harvesting.
Whether you're preparing loaded baked potatoes, a hash-brown casserole or plain ole' mashed potatoes, keep the peels out of the garbage disposal! The starch from potatoes and potato peels can turn into a “thick paste,” which may cause the blades to stick.
Although botulinum bacteria cannot grow without the presence of aluminum foil, (or something that prevents the potato from being exposed to air) other bacteria can still grow on the potato if it is left out at room temperature.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
According to the Centers for Disease Control and Prevention, at a minimum, potatoes should be rinsed with water before cutting for cooking. Since potatoes are firm, use a clean brush to scrub them. Do not use soap, bleach, disinfectants, or chemicals to clean produce.
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.
Planting Potatoes
Potatoes are planted in spring in all areas, and again in fall in mild climates, from small pieces of mature tubers, called "seed" potatoes, each with one or two buds.
Sprouted potatoes that are still firm, have relatively small sprouts, and don't show any wrinkles or shriveling are okay to eat, as long as you cut off the sprouted parts and soft spots. However, there's still a chance you could get sick. If your potato is sprouted and shriveled up, then it's too far gone. Toss, it.
After the potatoes have finished boiling, drain them through a colander and let them rest for 5 minutes.
The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.
Potatoes are best stored in a cool, dark and well-ventilated area. Once harvested, potatoes can be stored in a cardboard box, hessian sack or netted bag. What is this? Keep potatoes away from direct sunlight as this can encourage sprouting and loss of moisture.
Potatoes are best kept around 45 to 50 degrees, which means they shouldn't be stored in the fridge or freezer. The best place to store them for maximum shelf life is a cool basement or garage—as long as it's dry.
You should definitely clean potatoes even if you plan to peel them. Why? Dirt and contaminants. Potatoes are on the Environmental Working Group's Dirty Dozen list of produce most contaminated with pesticides, meaning it's advised you buy organic, if possible.