Keep Your Spud From Turning into a Dud
There are 25 Delaware family farms growing potatoes – red, yellow, and white, along with some specialty potatoes. No matter whether you buy your potatoes from the grocery store, on-farm market, or at a farmers’ market, there are a few tips you need to know to keep your spud from turning into a dud.
• Pick potatoes that are clean, smooth, and firm when gently squeezed.
• Do not select potatoes containing cuts, bruises, or discoloration because that will only speed up their demise.
• Store unwashed potatoes in a cool, dry area at 50F with no or limited access to light.
• When exposed to light, potatoes produce the chemical solanine which creates a green tinting of the potato. If present, solanine gives off a bitter taste, and in some cases when the solanine levels are high, a person can become ill.
• Refrain from storing the potatoes in the refrigerator because the increased humidity can create a potential mold situation.
Proper handling of potatoes
• Do not wash potatoes prior to storing because that can promote mold growth.
• When ready to cook, use a vegetable scrub brush to clean the potatoes under cool water.
• Cut out any small green spots, bruises, or cuts.
• Remove any sprouts that have grown in the potato before cooking.