Best place to store potatoes for extended freshness – and it’s not in your kitchen

Storing potatoes in a cool, dark environment can prevent sprouting, but there’s a lesser-known spot that can significantly prolong their shelf life as well

Potatoes are notorious for sprouting prematurely. While small sprouts can be safely removed before consumption, large sprouts or green spots suggest it’s time to toss the potato onto the compost heap.

Contrary to popular belief, there’s a lesser-known place to store potatoes that can significantly extend their shelf life. Tesco Real Food suggests storing them in a garden shed, as reported by the Express.

The shed offers an ideal cool, dark environment that prevents sprouting. Plus, sheds typically have good ventilation, which is crucial for maintaining potato freshness.

But what should you store your potatoes in while they’re in the shed? Using a paper bag or mesh sack can minimise moisture build-up and subsequent sprouting.

However, Kitchn.com writers discovered through rigorous testing that an open cardboard box kept potatoes freshest, even after six weeks, reports Surrey Live. Just ensure the box is kept away from any dampness and, if possible, store the potatoes in a single layer.

Regularly check on your spuds and discard any that have spoiled to prevent others from going bad.

If you find yourself with a surplus of potatoes and aren’t sure what to do with them, Poppy O’Toole’s loaded potato skins recipe could be the solution.

Loaded potato skins recipe

Ingredients

• Vegetable oil
• Four Maris Piper, Russet, red skin or baking potatoes, scrubbed and pierced all over with a fork
• Salt
• Two tablespoons butter
• 100g mixed grated Cheddar and mozzarella
• Ground black pepper
• 100g diced smoked pancetta
• Four spring onions, thinly sliced
• Optional: crème fraîche, to serve

Method

1. Heat the air fryer to 170C.
2. Rub oil all over the spuds, then sprinkle them with salt.
3. Pop the potatoes into the air-fryer basket and cook for 20 minutes. Give them a good shake.
4. Up the temperature to 200C and cook for a further 10 minutes, until super-crispy on the outside and the flesh is tender.
5. Remove the potatoes from the basket and cut each one in half. Scoop the flesh into a bowl, reserving the skins, and set aside.
6. Mix the potato with the butter and almost all of the cheese (leave enough for sprinkling just before cooking).
7. Season with salt and pepper, then spoon equal amounts of the cheesy potato back into the skins.
8. Sprinkle the potato skins with the pancetta and remaining cheese and return them to the air fryer.
9. Cook at 200C for 10 minutes, until the pancetta is cooked and the skins are crispy. Remove and garnish with the spring onion and crème fraîche (if using). Delicious served with a side salad.