1. How long can I store potatoes? Although some shops observe a ‘best before’ date, it is actually not something that can be determined beforehand. It has to do with how the potatoes are stored. Preferably in a cool and dark place. You can no longer eat your potatoes if they are very green, rotten or show signs of disease. This is often accompanied by an unpleasant odour. Even if your potatoes are somewhat limp or have small roots, they are still fine to eat. A bit green? Peel off a deeper layer under the skin, removing all of the green: they will then be fine to eat.
  2. I buy potatoes in plastic packaging, can I store them in plastic? Yes, provided no condensation is visible. The potato requires adequate ventilation and the moisture that the potato ‘breathes out’ must be able to escape. If that is not the case, then chances are the potatoes will rot. Are the potatoes wrapped tightly in plastic? Then remove them from the packaging and place them in a basket or box. Then store the potatoes somewhere dark and cool.
  3. I have potatoes that have been in storage for a while and they have small shoots/roots; can I still eat them? Certainly! The potato is a living tuber and will attempt to root in the course of time. Simply break off the small roots/shoots. Moisture is extracted from the potato as the roots develop, that’s it: nothing happens to the potato itself. The potato may appear to be somewhat soft, as it is no longer filled with moisture, but that is no reason for concern.
  4. Can I eat a potato raw? No. We strongly advise against it: some people have been found to be over-sensitive to raw potato.
  5. Can I use firm texture/waxy potatoes to make a vegetable mash or puree? Yes, you can. You will likely have to boil the potatoes a bit longer and it may require more effort to mash the potatoes, but it is certainly an option. For example, a puree of the firm texture potato variety La Ratte is truly delicious!
  6. Can I use creamy potatoes for pan-frying or deep-frying potatoes? You can, but er do not recommend it: because the potato quickly falls apart when cooked, your deep-frying oil will most likely become tainted with pieces of ‘meal’, or potato remnants. These remnants remain behind and will eventually burn, which is not good for the quality of the oil and may influence the flavour the next time you deep-fry food. Baking these potatoes in an oven dish or pan-frying is an option, though not an ideal one: the potatoes will probably fall apart when stirred.
  7. I want to eat new baby potatoes: should I use fresh or ready-made new baby potatoes? We recommend you use fresh new baby potatoes: these are genuine, small baby potatoes. Most of the flavour and vitamins are in or just below the peel: these are by far the most delicious new baby potatoes. Young baby potatoes are best prepared unpeeled, which is not only easy, but also very tasteful! The ready-made new baby potatoes in the cold storage of your supermarket are often not genuine baby potatoes: large potatoes are cut into cubes that are then mechanically rounded. They are marinated to add flavour. As we are in favour of fresh and delicious, we say: use real baby potatoes!