Even after harvest, potatoes continue to breathe (spooky) and, in a way, live.
—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.
Though potatoes are certainly, well, cut off upon harvest, they continue to breathe and, in a way, live.from the roots as carbon dioxide and water. Storing them in a cool, dark place hugely decelerates this inevitable decomposition, protects against sprouting, and, to some degree,When stored in areas warmer than their ideal temperature, potatoes will start to sprout, but colder isn’t necessarily better either. In, Harold McGee explains that when kept at colder temperatures , “their metabolism shifts in a complicated way that results in the breakdown of some starch to sugars.
While they shouldn’t be refrigerated, potatoes will still keep the longest when stored in a cool, dark place—specifically somewhere that's around 50°F and 90 to 95 percent humidity, like, you know, a temperature- and humidity-controlled root cellar. So just toss them down there, along with your turnips, onions, and carrots, and call it a day. They’ll be good for weeks, if not all winter long.
When warmer than their ideal storage temperature, potatoes will start to sprout, but colder isn’t necessarily better either. In, Harold McGee explains that when kept at colder temperatures , “their metabolism shifts in a complicated way that results in the breakdown of some starch to sugars.” This means potatoes stored in the refrigerator will taste sweeter over time, and when cooked they are more likely to come out an unappetizing shade of brown.
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