Fresh potatoes can be stored successfully for 2 to 3 weeks in a cool, dark and dry place which is well ventilated. If potatoes are exposed to natural light (the sun) or artificial light, they become green. The green substance is not toxic but should be removed before cooking because it will impart a bitter taste to the potato. In warm places potatoes will shrivel and start sprouting.
In moist conditions potatoes will rot. Do not store potatoes in the refrigerator, because at temperatures below 5 °C (the fridge temperature is between 3 and 5 °C) the starch in potatoes is converted into simple sugars, so the potatoes will become glassy with a sweet taste.
You can cook potatoes that are a bit green or have sprouts. Just remove the sprouts and green bits first.
So many nutrients, particularly dietary fibre, are found in potato skin. Retain all or most of the skin when cooking, whenever possible. Vitamin C can also be lost when potatoes are cooked submerged in water. Use as little water as possible.
If you have bought floury potatoes, use these for mashing or cook as chips or wedges. Mashing is best done with a masher or ricer – not a food processor.
Boiled potatoes sometimes change colour when cooked. To stop this from happening, add a teaspoon of lemon juice to the water you boil them in.
THERE ARE MANY WAYS TO LIVEN UP POTATOES:
For a healthy option, add herbs, splashes of flavourful vinegar, low-fat yoghurt or cheese to cooked potatoes.
If you are not watching your waistline that closely, add milk or cream to your mashed potatoes, and the ever popular sour cream and chives to your boiled potatoes.
A dollop of pesto or sundried tomatoes introduce interesting new flavours to your spuds.
For a tasty snack or starter, grill potato skins that have been brushed with oil and course salt and black pepper.