Cut or bruised potatoes spoil more quickly than undamaged ones.
Potatoes store well for a month or longer if kept in the right location. A 45 to 50 degree Fahrenheit dark storage area keeps the potatoes fresh and helps prevent spoilage. They require some ventilation and air circulation, but overly dry storage areas aren't suitable. A storage rack in an unfinished area of the basement usually provides good storage. If you don't have the best storage location, keep the potatoes in a dark pantry and check them regularly for signs of spoilage.
Instructions
1. Inspect the potatoes for sprouts. Cut out small sprouts with a knife before use, but dispose of the potatoes if they have multiple sprouts and the entire potato feels soft.
2. Discard potatoes that develop soft brown or discolored spots. The soft spots indicate bruising and spoilage that penetrates into the interior of the vegetable.
3. Feel the potato before using it. Good potatoes are firm and somewhat heavy. Spoiled potatoes become wrinkled, soft and may feel lighter than the good potatoes.
4. Look for signs of mold or mildew growth and toss any potatoes affected by the fungus. Green, white or black spots, or fuzzy growth, indicates mold and spoilage.
5. Check the potato for green tinged flesh after you cut it open, especially if the potatoes were exposed to light during storage. Peel off small green areas but dispose of the potato if the majority of its flesh has turned green. The green parts are mildly toxic and have a bitter flavor.
Tags: