Potatoes are a staple of British diets and are used in a huge number of recipes – but many people have been storing them wrong their whole lives, meaning they go off quicker than they should
Attention potato lovers – your spuds could triple their shelf life if stored in a lesser-known spot.
It was once believed that storing potatoes in the fridge, typically the go-to place for prolonging food freshness, resulted in the production of a potentially harmful chemical. As a result, most of us would stash our hefty bags of potatoes in a cupboard.
However, this often led to premature sprouting before we had the chance to use them all. With the cost of living on the rise, many households can’t afford to thoughtlessly discard their potatoes.
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Light exposure can cause potatoes to generate solanine, a toxic compound that can turn potatoes green. To prevent this, keep them in a dark place or store them in a paper or burlap sack.
Potatoes require good air circulation to avoid moisture accumulation, which can lead to rot.
Use a breathable storage container or a mesh bag for proper ventilation. Keep potatoes separate from other fruits and vegetables, particularly those that emit ethylene gas (like apples and onions), as it can speed up the sprouting process.
Regularly check your stored potatoes for any signs of spoilage, such as mould, soft spots, or sprouting. Remove any damaged potatoes to prevent the spread of problems.
However, there’s a silver lining for potato enthusiasts, as recent evidence has debunked the myth about storing them in the fridge – meaning they could now last three times longer.
Until recently, common wisdom held that refrigerating potatoes increased the risk of acrylamide formation, a chemical linked to cancer risk. It was thought that storing potatoes at lower temperatures led to sugar build-up, which could then transform into acrylamide.
Consequently, the recommendation was to store potatoes in a cool, dry spot like a kitchen cupboard. While this method still has its merits, refrigeration has been found to extend the shelf life of potatoes even further.
Luke Willcox, a Seasonal Spuds expert, said: “Official guidance from WRAP (Waste and Resources Action Programme) has advised that the best way to store potatoes is in the fridge.
“Storing them in the fridge helps them last more than three times as long as storing at room temperature, whilst also reducing food waste.”
Luke cites the revised advice from the Foods Standards Agency (FSA) regarding acrylamide to reassure people that refrigerator storage is now considered perfectly safe.
The FSA website states: “A recent study, which has been reviewed by the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT), has shown that home storage of potatoes in the fridge doesn’t materially increase acrylamide forming potential when compared to storage in a cool, dark place.”
The guidance also suggests checking the cooking instructions on packets of starchy eats to achieve “a golden yellow colour or lighter” for those home-cooked fries and roasts.
Whether you’re debating between chilling your spuds in the fridge or hiding them away in a cupboard, make sure they’re stashed in a cool, shadowy spot safe from damp and light that can turn them a sickly green.
Storing them in a breathable net or cotton bag is not only going to keep your potatoes sprightly longer, but it’s also a savvy move for your wallet by curbing food waste.
Luke added: “We’re all looking for more ways to cut food waste, use up all our ingredients and make meals go further to save money.
“Storing your ingredients correctly to keep them in good condition means potentially spending less of your hard-earned cash replacing past-it produce.”