Buying Potatoes should be fairly clean, firm and smooth.

Buying

Potatoes should be fairly clean, firm and smooth. Choose ones with regular shapes so there won’t be too much waste in peeling. Avoid pota^ toes that are wrinkled or have wiltecr skins, or soft dark areas, cut surfaces or with a green appearance.

Storing

Store potatoes in a cool, humid ; (but not wet), dark place that’s well ; ventilated. The ideal temperatures ! are 45 to 50 degrees. Warmer tern- j peratures encourage sprouting and • shriveling. j

Avoid prolonged exposure to i light which causes potatoes to turn j green. This greening causes a bitter \ flavor so it should be pared off be- ; fore the potato is used.

Don’t refrigerate potatoes. Be- j low 40 degrees potatoes will develop j a sweet taste; the result of an accu- i mulation of sugars in the tubers. • This increased sugar will cause the j potato to darken when cooked. j

Home freezing

Because of the wide variety, high ! quality and economy of processed ] potato products and the year round availability of fresh potatoes, most people don’t find it practical to can or freeze fresh potatoes at home. Most questions that I get are about freez- J

ing, however, so the following are j some recommendations. i

The best potatoes for freezing are those that have been cooked such as potato patties, baked stuffed potatoes or french fries.

Raw potatoes or potatoes in combination dishes such as soups and casseroles do not freeze well. Upon thawing and reheating, they tend to disintegrate, particularly if the potatoes are whole or cut in large cubes. If preparing a combination dish for freezing, omit the potatoes and add them, instead, during the thawing/reheating steps before serving. r

To freeze baked stuffed potatoes f or mashed potato patties, prepare them according to your favorite recipe, cool quickly in the refrigerator, then freeze-wrap in moisture vaporproof foil or plastic. Seal, label, date ” and freeze. Recommended maxi- .j mum storage time is one month at 0 degrees.