New Brunswick Potatoes

More delicious. More nutritious.

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Storage & Handling

Buying 

Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.

Proper Storage

  • Store potatoes in a cool, well ventilated place.
  • Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.  If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.
  • Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop).
  • Perforated plastic bags and paper bags offer the best environment for extending shelf-life
  • Keep potatoes out of the light.
  • Don’t wash potatoes (or any produce, for that matter) before storing.  Dampness promotes early spoilage.

“Green” or sprouting potatoes

  • Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
  • If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
  • Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
  • Cut the sprouts away before cooking or eating the potato.

Recipe Videos


Click here
to watch original potato recipes from celebrity chef Line Pelletier

Nutritional Info

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Potatoes New Brunswick - P.O. Box 7878, Grand-Falls, NB, Canada, E3Z 3E8 | Phone - (506) 473-3036 | Fax - (506) 473-4647
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