![]() ![]() Ginger is especially hardy and can handle a decent amount of abuse. Because they don’t release much ethylene gas, you can store root vegetables next to more gas-sensitive produce like leafy greens, cabbages, broccoli, and cauliflower. For a shorter term (up to two weeks), store loose in your crisper drawer.īeets, turnips, rutabagas, carrots, parsnips, and ginger are long-term storage superstars since they aren’t fussy about where in the fridge you keep them.Refrigerate in a plastic bag for the longest life.I did just that, and my russets, Yukon Golds, and sweet potatoes are pretty happy chilling with the vino. But if you have a wine fridge with an empty shelf or two, stash some potatoes in there. I’m not advocating that everyone buy a special refrigerator for their potatoes. But you should discard any shriveled, moldy, or rotten sweet potatoes.īonus tip: You can convert a wine fridge into a root cellar. Sprouted sweet potatoes are safe to eat just trim off the sprouts before cooking. Refrigerated sweet potatoes develop a hard center and can take longer to cook, so stash them with your other potatoes in a cool, dark place. Sweet potatoes and yams do well in similar storage conditions but might have a shorter shelf life (about one to two weeks) than regular spuds. ![]() Green skin or flesh, however, is an indication that the potato contains toxic levels of two glycoalkaloids (PDF) and should be thrown out. Personally we've found that as long as the potato is still firm, you can cut off the sprouts and eyes before you cook and be just fine. Poison Control says to toss potatoes if they’re green or have sprouts. Advice about whether they’re still safe to eat at that point is conflicting. My russets, Yukon Golds, and sweet potatoes are pretty happy chilling with the vino.Įven under ideal conditions, potatoes eventually sprout or turn green. ![]() At refrigerator temperatures … they convert some starch into sugar, and can brown too quickly and scorch when fried.” Potatoes are also ethylene-sensitive and shouldn’t hang out near onions or bananas. In Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, Harold McGee writes: “At warm room temperatures, potatoes will sprout and decay. Whether they’re starchy (russets) or waxy (Yukon Golds), potatoes keep for a few weeks when stored in a cool, dark place such as an air-conditioned pantry or a cellar, away from large appliances, which generate heat.
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