How to store
Potatoes
Best Method recommended method with best effort-to-efficacy tradeoff 2-3 weeks
Dark Pantry
- Do NOT wash—brush off excess dirt only
- Store in mesh bag, paper bag, or ventilated bin
- Keep in cool, dark, well-ventilated spot never refrigerate—causes starch-to-sugar conversion
- Keep away from onions they cause each other to spoil faster
Freezing freezing method 10-12 months
Frozen
- Wash, peel, and cut into pieces
- Blanch in boiling water 3-5 minutes
- Cool in ice bath, drain well
- Transfer to freezer bags
- Best for mashed, soups, or casseroles
Long-term preservation
- Dehydration Suitable for drying/dehydrating. Learn about dehydration
- Freeze drying Blanch before freeze-drying. Learn about freeze drying
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Fun Facts
- Green potatoes have produced solanine (toxic)—never eat green skin or flesh; store in darkness to prevent this.
- Refrigerated potatoes develop more reducing sugars, which react when fried and can increase acrylamide formation.