Potatoes are a firm favourite in British kitchens all year round, whether you like them mashed, roasted or fried. But as the seasons shift and household temperatures fluctuate, knowing how to store this humble vegetable correctly becomes more important than ever.
Too often, spuds are left sprouting, sweating or shrivelling in cupboards that just don’t do the job. While most people rely on instinct or tradition when it comes to food storage, a few simple tweaks could significantly extend the shelf life of your potatoes. In fact, according to experts, getting your storage technique right could mean keeping them usable for far longer than you might expect.
“Ideally, you want to store your potatoes in a cool, dry and dark place, as over time, exposure to light and moisture can lead to them rotting,” Space Station’s storage expert, Vlatka Lake, exclusively told Express.co.uk.
“Place them in an airy cupboard, pantry or even a basement, where they will stay fresh for weeks.”
But the key is not just getting the temperature and light right, as ventilation is equally crucial.
“Use baskets and perforated bags as they need to be well-ventilated. Airtight containers are a big no-no, as they will eventually start to sweat and rot,” Vlatka warned.
For those looking to stretch their supplies even further, freezing cooked potatoes could be the solution.
When done correctly, this method can preserve your spuds for up to a full year.
“If you’re planning to use cooked potatoes as part of your meal prep, make sure they are cooled down to room temperature,” Vlatka advised.
“Before placing them into the freezer, put them into an airtight container or resealable plastic bag, where they can last for up to a year.”
Vlatka also recommends skipping the rinse, as potatoes “don’t need to be washed before storing them,” explaining that “this will create moisture that helps fungus and bacteria to grow, so storing this staple vegetable dry is a must.”
With Vlatka’s method, your potatoes won’t just last weeks – they could see you through the seasons.