Russet Potatoes

How to Store

Storage

– Store in the dry storage area of the kitchen. Preferably in a dark area with light humidity.

– Chilling injury can occur in transit or storage. Minor chilling can appear as inconsistent or premature darkening when frying or a sweet flavor when baking. 2-3 days at 60-65 degrees will correct the problem.

– Temperatures over 75 degrees will cause rapid acceleration of decay and the promotion of sprouting.

– Remove all decayed or moldy potatoes immediately from the case.

– Keep potatoes and their cases dry and away from moisture sources. Moisture will accelerate mold.

– If potatoes must be stored in the walk-in cooler, place potatoes into a lexan container with a lid and plan to use within 48 hours.

Handling

– Follow good rotation practices, first shipments received should be used first.

– Do not wash potatoes before storing.

– Expected shelf life of properly stored fingerlings is 5-7 days.

– Handle with care, do not drop, bump or shake the case, potatoes will bruise easily.

– Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation

– Prepare as needed. Try not to use a product from the previous day.

– New potatoes need to be washed in a sanitary rinse, immediately prior to preparation. Be sure to scrub potatoes to remove all dirt or sand.

– If potatoes turn black, they have been stored in below 40-degree environment for extended periods.