How to Store Red Potatoes
- 1). Purchase red potatoes that are firm to the touch, with a deep pink-red color throughout. Avoid buying red potatoes that are shriveled as well as those that have developed "eyes." Also eliminate those that have discolored spots. Steer clear of potatoes that are soft or mushy to the touch. All of those things are indications that the potatoes have already begun to spoil.
- 2). Throw away any unusable potatoes found in the bag that were not noticed at the time of purchase. Use the same guidelines to determine the vegetable's usability as outlined in Step 1. If rotting or spoiled potatoes are not remove,d they can accelerate the spoilage of the rest of the potatoes in the bag.
- 3). Wash red potatoes thoroughly before storing them. Use a vegetable brush to clean the potato while immersed in a bowl of water. Scrubbing is an important step since it ensures that you get rid of as much bacteria as possible.
- 4). Rinse the potato under fresh running water. This will rinse away any remaining bacteria left from the scrubbing process.
- 5). Place potatoes in a "green" bag used for protecting vegetables. Green bags help to extend the potatoes usability, meaning they will last between 20 to 30 percent longer than if stored in the bag in which they were purchased. Never put clean potatoes back into their original bag since bacteria may exist there that can undo all of your previous preparation.
- 6). Put the newly bagged red potatoes in a cool, yet dry, place; preferably away from any light source. The key word is "dry" since moisture will cause the potatoes to rot more quickly than usual.
- 7). Avoid storing red potatoes along with onions. Rotting onions can accelerate spoilage among potatoes.
- 8). Examine unused potatoes every couple of days with an eye toward removing any that might show signs of spoilage. Rewash and rebag potatoes in a clean green bag if spoilage was found present.
