**How to Buy and Store Potatoes for Maximum Freshness**
Potatoes are an anchor of the Thanksgiving table—and a staple in many kitchens year-round. While they might seem like one of the hardier types of produce, there are a few things we might do at home that can shorten their shelf life. Here are tips on what to look for in a sack of potatoes and how to store them so they’ll be ready when you need them.
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### What to Look For When Buying Potatoes
– **Choose very firm potatoes** with no nicks, sprouts, or green skin.
– Avoid any potatoes with soft spots, excessive sprouting, or an off smell.
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### How to Store Potatoes
**Don’t refrigerate potatoes.** Cold temperatures transform their starches into sugars, affecting taste and texture.
Instead, store them:
– In a **well-ventilated basket** in a cool, dark place.
– Away from onions. (Onions emit ethylene gas, which can speed up spoilage.)
– **Do not wash potatoes before storing.** Any lingering moisture can encourage bacterial growth and decay.
Properly stored, potatoes typically last:
– About **two weeks in a dark pantry** at room temperature before they start to sprout.
– **A month or more in a cooler spot** (45° to 50°F, like a basement or garage).
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### Signs Your Potatoes Are Going Bad
– **Green skin:** This comes from exposure to light and indicates higher levels of solanine, which can be toxic in large amounts.
– **Wrinkled skin:** A sign of dehydration and deterioration.
– **Excess or deep sprouts:** A few short sprouts can be cut away, but if the potato is riddled with them, it’s best to compost.
– **Unpleasant smells or brown liquid** pooling below the potatoes.
Remove any problematic potatoes right away to prevent spoilage from spreading.
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### Making the Most of Your Potatoes
– **Compost or deeply peel** any potatoes with green spots.
– Other unsavory bits or small sprouts can be trimmed off with a paring knife as long as the rest of the potato is firm.
– Repurpose potato cooking water in yeast breads, gravy, or stuffing for added flavor and nutrition.
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### Tips for Keeping All Fruits and Vegetables Fresher, Longer
– **Buy local:** Shop at farmers’ markets or join a CSA for produce that’s fresher and often less expensive in peak season.
– **Be strategic at the grocery store:** Observe where and how produce is stored (refrigerated cases, room temperature bins) and do the same at home.
– **Grab from the back:** Newer stock is rotated in the back—select from there if the front looks tired.
– **Keep frozen fruits and vegetables on hand:** This helps reduce food waste and means you won’t over-buy fresh produce.
– **Do what works for you:** Most produce belongs in the humidity-controlled fridge crisper. But if you prefer higher shelves or fridge doors for perishables, use the crisper for items like jars of mustard and pickles—they’ll survive if you forget about them!
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**Enjoy longer-lasting potatoes and fresher produce all season long!**
https://cooking.nytimes.com/article/how-to-store-potatoes