Potatoes can be bought in a variety of different package sizes, so keep in mind where you plan to store them and for how long. Choose firm potatoes, with regular colour and a healthy appearance (no blackening, greening or sprouting).
Plastic bags encourage condensation, which in turn promotes the development of rot. To avoid this, remove potatoes from their bag as soon as you get them home. Store them in a cool, dark and dry place. A cloth potato sack in a dark cupboard is perfect. Potatoes with visible damage such as cuts and bruises will be fine to eat but will not store as long and should therefore be used first. Avoid storing spuds in the fridge.
Don’t freeze raw potatoes as they will lose their taste. Cooked, they freeze very well.
Mashed, fried, roasted, cooked au gratin, in soup…there are many ways to make the most of potatoes. Use up yesterday’s potatoes to make fish cakes, potato hash, or fried spuds. Mashed potato is one of the most common kitchen leftovers and yet has great potential for reuse. It can be used in soups, shepherd’s pie and even in pancakes. Potatoes are also a good substitute for flour and can be used to make gluten-free cakes. Try sweet waffles with potato, and vanilla and cinnamon.
Good to know!
Potatoes don’t need to be peeled. In fact, the skins have lots of fibre and vitamins.