New Potatoes (Storage + Cooking Tips)


New potatoes are those that have not yet been cured, so they will not last as long at room temperature compared to those you might find at the store. Clean potatoes before storing them. You need only brush off the soil on potatoes grown in coarse, sandy soil. But if the soil is fine, sticky clay, your potatoes may need washing. If so, be sure they are completely dry before placing them in storage. Minimize tuber exposure to light while cleaning. Cure newly dug and cleaned potatoes for a week to 10 days in a dark, well-ventilated area with moderate temperatures and high humidity, and they will last longer. After curing, slowly drop the storage temperature to about 40 to 45 degrees for table use. Potato tubers are about 80 percent water, depending on the variety, so high storage humidity is recommended to prevent shriveling.


Hasselback Potatoes

Baked Potato Wedges

Mediterranean Potato Salad

Potato Leek Bisque

Green Onion Hash Browns

Potato and Root Vegetable Gratin

Slow Cooker Garlic Parmesan Potatoes

Potato Hash with Swiss Chard and Eggs


Potatoes can be frozen for later use. First, wash and peel potatoes, then blanch in boiling water for 3-5 minutes depending on size. Immediately place in a bowl of ice water to cool, then drain and slice if desired. Transfer to a freezer-safe airtight container for freezing.