Maintaining fresh products is essential when running a food business, ensuring you satisfy customers and create quality dishes. To help you achieve this, we’ve put together some useful storage tips on how to keep your potatoes fresh.
Learn the best ways to store potatoes to prevent rot and get the most use out of them:
When correctly stored in a place such as a pantry or a root cellar, they can last up to two months from purchase. If you’re storing them at room temperature, they can last 1-2 weeks. Storing cooked potatoes can be quite tricky, as they are more perishable than raw potatoes and have a high moisture content.
The stage of maturity affects your potatoes’ shelf life. New potatoes, which are harvested when they’re still young, have a shorter shelf life than mature ones. New potatoes are more delicate and have a higher moisture content, making them more prone to spoilage. Handling your raw potatoes gently during storage is essential, as bruised or damaged ones will spoil more quickly than intact ones.
Peeled potatoes should be submerged in cold water to avoid discoloring. When stored this way, your peeled potatoes can be kept for up to a day. Don’t cut or dice your potatoes when storing them in water as they will get waterlogged, affecting their flavor and texture.
It’s important to quickly move your cooked potatoes to the fridge or freezer when storing them. Leaving them at room temperature for too long can cause bacterial growth, which can lead to food poisoning.
When storing cooked potatoes in the fridge, place them in an air-tight zip-close bag to keep them from absorbing any odors or flavors. Ensure you label each container with the date to keep track of them — cooked potatoes can last up to 3-4 days when refrigerated.
As potatoes age, they may start to wrinkle and become dehydrated. This signals that they’ve lost moisture and are not as fresh. Soft or mushy spots are signs of spoilage — these spots may also be discolored and emit a foul odor. If your potatoes have an unpleasant odor, they have started rotting.
When potatoes start to sprout, this is another indicator that they’re no longer fresh. Green potatoes also need to be thrown out due to their solanine, which can be toxic in large quantities.