Reducing sugars can form carcinogenic substances, known as acrylamides, when fried or exposed to very high cooking temperatures, so it’s best to keep levels low ( 11, 12). Studies show that vibrantly colored varieties contain much larger amounts of antioxidants than traditional white potatoes ( 30). Summary

This can be a good thing for those with blood sugar issues, since it reduces the glycemic index by about 25% and causes a much smaller spike in blood sugar after eating ( 23, 24). Not sure how to use your well-preserved potatoes? Never fear! You can freeze potatoes, or cook them up whenever the mood takes you. You’ve never really got too many potatoes, only limitless options for your next meal. Need some inspiration for how to use your spuds? Here are our top seven ways to use up leftover potatoes.Cooking and cooling also increase the formation of resistant starch, a type of carbohydrate that humans cannot digest and absorb. You may also consider trying some of the more exotic potato varieties, such as those with blue or purple flesh.

Smooth skin: Potatoes that have been damaged by cold temperatures may develop pitted skin and brown centers, so look for smooth textures. Potatoes must be kept in a cool dark place, otherwise the light will cause them to photosynthesize and – you guessed it – sprout. Plus, the temperature must be below 10°C. So, if you want your spuds to stay in tip-top condition, we recommend popping them in a paper bag and stashing them away in a dark place of your choosing: a porch cupboard or garden shed are all great options, and there’s always the fridge (if you’ve got the space). How to keep potatoes from sprouting It’s okay to freeze them once they are fully or partially cooked, as the cooking process deactivates the browning enzymes and prevents them from discoloring ( 15). Summary Firm to the touch: Soft potatoes have already begun to degrade, so look for firm, bright qualities. In fact, one study found that storing potatoes in cool temperatures more than quadrupled their shelf life, compared to storing them at room temperature ( 3).

The refrigerator is out, because temperatures below 40°F (4°C) trigger the conversion of starches to sugars in the stored spuds, which makes them darken when cooked. Even worse, what old timers called “sugared potatoes” form carcinogenic compounds when cooked at high temperatures. Let’s not go there.

Research showed that potatoes stored in cool temperatures maintained up to 90% of their vitamin C content for four months, while those stored in warmer room temperatures lost almost 20% of their vitamin C after one month ( 3, 4). A fresh potato smells like the ground it’s grown in, but a potato that’s gone bad will smell mouldy and musty. How to use leftover potatoes I have often used deep holes dug in the garden for temporary potato storage, but it is not a long-term solution because the potatoes tend to develop skin issues that are rare when potatoes are kept in dry storage. I tried storing potatoes in a buried garbage can, which should have worked but did not. The potatoes inside stayed too damp and went gooey, which could have been due to many factors, including my own mistakes. Specialized Refrigeration Potatoes go green when exposed to light. The green bit contains toxins, so is not safe to eat: however, if you ensure it’s thoroughly removed before cooking, the rest of the spud is edible. Put the potatoes on a sheet of newspaper in a dark place – it’s important they don’t touch, as air needs to circulate between the spuds. Leave your potatoes here for a couple of weeks.While cooked and cooled potatoes have some health benefits, they should be eaten within three or four days to avoid spoilage and food poisoning ( 28). Summary However, leftovers may become watery or gummy, since potato starches change shape and release water as they cool ( 22).