Commonly held advice on how to store potatoes at home is changing as experts now say you can store your spuds in an overlooked spot that keeps them fresher for longer

Good news spud fans - your potatoes could last three times longer if stored in a little-known spot.

It was previously thought that storing potatoes in the fridge - best known as the place to store food for optimum longevity - produced a potentially harmful chemical, so we all would stick our big bag of spuds in a cupboard instead. However, this would often lead to our potatoes sprouting before we got a chance to use them all, and amid the rising cost of living, many families don't have the money to carelessly throw their spuds away.

But there's some good news when it comes to potatoes, as new evidence has dismissed the myth surrounding storing them in the fridge - meaning they could now last three times as long.

It was previously thought that storing potatoes in the fridge raised the risk of a chemical called acrylamide forming. Keeping them at lower temperatures was thought to increase the development of sugars on spuds which then turned to acrylamide and that has been associated with an increased risk of developing cancer in humans.

For this reason, it was advised that potatoes should be stored in a cool dry place like a kitchen cupboard. While this is still a perfectly fine storage solution, popping them in the fridge will help them last even longer.

Luke Willcox, an expert from Seasonal Spuds told the Express: "Official guidance from WRAP (Waste & Resources Action Programme) has advised that the best way to store potatoes is in the fridge. Storing them in the fridge helps them last more than three times as long as storing at room temperature, whilst also reducing food waste."

Luke points to the change in advice from the Foods Standards Agency (FSA) relating to acrylamide to reassure people it’s perfectly safe to now do so.

On the FSA website, it says: "A recent study, which has been reviewed by the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT), has shown that home storage of potatoes in the fridge doesn’t materially increase acrylamide forming potential when compared to storage in a cool, dark place."

It also advises referring to the cooking instructions on packets of starchy foods and aiming to achieve "a golden yellow colour or lighter" when frying or roasting at home.

Whether or not you decide to store your potatoes in the fridge or cupboard, they should be in a cool, dark place away from moisture and light which can cause them to go green. Keeping them in a net or cotton bag with good air circulation will also help keep them fresher for longer and save on food bills.

Luke added: "We’re all looking for more ways to cut food waste, use up all our ingredients and make meals go further to save money. Storing your ingredients correctly to keep them in good condition means potentially spending less of your hard-earned cash replacing past-it produce."

Source:
courtesy of MIRROR

by Beth Hardie

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