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.
This type of new potato is thin-skinned and best if used quickly, since it doesn’t store well.
It can be boiled, steamed or mashed.
Store in fridge in plastic bag for a couple of days.
New potatoes do not store for a long period and will be best used within a couple of weeks. Potatoes are best stored in a cool, dark place that is away from onions.
The purple marker potatoes are a great multi-purpose potato that has lavender colored flesh all the way through. The color is due to the presence of anthocyanin, a flavonoid that is a great antioxidant. These potatoes can be roasted, baked, steamed, or fried. Their color makes them a fun addition to potato salad. To keep the bright purple color, add a dash of white wine vinegar to the cooking liquid.
Yukon Golds are an all purpose potato with a medium starch content so they will respond well to roasting, mashing, or steaming. Their paper thin skins need only be scrubbed lightly before using.