New Potatoes: The Secrets Behind Sprouting and Discoloration

Recently, I've noticed that new potatoes bought from the supermarket sometimes sprout or turn greenish after just a few days. Potatoes harvested in June, in particular, are rich in moisture and delicious but tend to have a shorter shelf life, requiring extra care. While it might seem like refrigerating them would preserve them longer, the speed of sprouting and discoloration can actually vary depending on the storage environment. Today, let's explore how to efficiently store seasonal new potatoes and look at common mistakes people make.

Washing Potatoes First: Is It Actually Harmful?

Many people tend to wash potatoes before storing them, especially if they're covered in soil. However, this is a common mistake that shortens their shelf life. Moisture on the potato's surface can promote the growth of mold and bacteria, leading to spoilage. New potatoes, with their high water content, are particularly sensitive to even slight humidity. It's best to store potatoes with their soil on and wash them just before cooking.

Storing with Onions is Risky!

Many households store potatoes and onions together in the same basket, a practice not recommended by storage experts. The moisture and gases released by onions can accelerate potato sprouting. This effect is even more pronounced during the summer, so it's advisable to store potatoes and onions separately, ensuring they don't touch. Maintaining good air circulation is also crucial.

Plastic Bags: The Enemy of Potatoes!

Another common mistake is storing potatoes directly in the plastic bags they came in from the store. Potatoes continue to respire even after harvest, and plastic bags trap moisture and prevent airflow, creating an environment where mold can thrive. New potatoes, being more moist than stored potatoes, are especially susceptible. Wrapping potatoes in paper bags or newspaper can help reduce excess moisture.

Green Potatoes: A Warning Sign to Watch For!

It's widely known that sprouted potatoes can be dangerous. However, experts emphasize that greenish areas require even greater caution. Exposure to sunlight or light can cause chlorophyll production, turning the potato green. This process also increases the concentration of toxic compounds like solanine and chaconine. If the green areas are extensive or the sprouts are long, it's safest to avoid consumption.

Refrigeration Isn't Always Wrong

While many advise against refrigerating potatoes, in environments where indoor temperatures exceed 25°C (77°F), like during summer, refrigeration can actually help slow down sprouting. However, it's important to wrap the potatoes in newspaper or paper towels before placing them in the crisper drawer to manage moisture. Peeling or cutting potatoes before storage accelerates moisture loss and browning, so it's best to store them with their skins on and prepare them just before cooking.

We've now covered how to properly store new potatoes. Small mistakes can significantly impact their freshness, so let's be more mindful of how we store them starting today!