i am wondering if storing my potatos in the vegetable crisper in my refrigerator does them harm or lessens the nutritional value? I generally store four to five and use them through out the week. I bake them in a microwave.
Baked potato recipes would also be welcome or any potato recipes for that matter.
I’m not sure if it would harm them. But if you can keep them reasonably cool, dark and dry (say, in a cabinet or pantry) they should last for well over a week with no problem. Refrdigeration isn’t necessary for potatoes.
Potatoes should be stored in a cool, dry, dark place. The fridge is cool, but not dry at all. I keep mine in the pantry.
Don’t store them in the fridge, they go soft and nasty much quicker.
I keep mine in a bag on a shelve in my kitchen, which isn’t particularly cool, but it works well enough to keep them edible for a week or two at least. The best place would be a cellar or some other dark, dry and cool (but not cold) place.
It may be the best place to keep them in hot weather. Cold is not as bad for them as humidity, heat, and light.
I’ve heard that it increases the available sugars (or something) in the potatoes, leading to stuff like over-browning when frying. I know this from experience as well, thanks to a well-meaning friend putting ten lbs of russets in my vegetable crisper. She and I had to have “the talk” after that, meaning, don’t be messing with where things go in my kitchen. I don’t have a link, but an egullet culinary institute course on potatoes covers this, IIRC, as I’m sure people like Harold McGee and the Cook’s Illustrated folks do.
I have also “heard” that, and that it can be at least partially remedied by taking the potatoes out of the fridge a day before you want to use them. Then the sugars will convert to starch, or something. Not sure if it’s a wives’ tale.