Households might think the best spot for their potatoes is in a cupboard or storage bin, but Seasonal Spuds expert Luke Willcox has shared some surprising advice.
The expert insists that to curb food waste, potatoes should be chilled in the fridge.
It was once thought that a dry and cool place away from the fridge was ideal for storing this vegetable, but it turns out they stay fresher longer when refrigerated at temperatures below five degrees.
Luke explained: “Official guidance from WRAP (Waste and Resources Action Programme) has advised that the best way to store potatoes is in the fridge.”
He revealed that fridge storage can help spuds stay “fresh and sprout-free more than three times longer” than at room temperature, slashing food waste significantly.
According to food experts at Glad, “potatoes last three to five weeks in the pantry” and around “three to four months in the refrigerator”.
Luke also noted: “In previous years, the Food Standards Agency (FSA) had advised against storing potatoes in the fridge due to the possibility of the cold affecting the natural sugars over time which could then lead to the formation of acrylamide upon roasting or frying at high temperatures.”
Acrylamide, a chemical linked to cancer risk, was the reason behind the old advice to keep potatoes out of the cold.
However, recent studies have shown that refrigerating potatoes doesn’t increase the chances of acrylamide formation, making it a safe practice.
The FSA’s website noted: “A recent study, which has been reviewed by the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT), has shown that home storage of potatoes in the fridge doesn’t materially increase acrylamide forming potential when compared to storage in a cool, dark place.”
To slash the risk of acrylamide in your kitchen, the FSA recommends sticking to the cooking instructions on the packet for starchy foods like roasties and aiming for a “golden yellow colour or lighter” when cooking them at home.
The secret to potato longevity is avoiding moisture and sunlight while ensuring they have plenty of airflow. You can stash them in a cupboard or a storage bin, but for freshness, the fridge is your best bet.
Luke advised: “Potatoes should be stored in a dark, cool, dry place, as exposing them to light can cause greening and moisture can lead to rot. Keep your potatoes in a net, paper bag or cotton bag with good air circulation to keep them fresher for longer.”
Storing spuds in the fridge isn’t just about keeping them fresh it’s also a savvy move to shave a bit off your grocery bill.
Luke remarked: “We’re all looking for more ways to cut food waste, use up all our ingredients and make meals go further to save money.
“Storing your ingredients correctly to keep them in good condition means potentially spending less of your hard-earned cash replacing past-it produce.”
