Buying and Storage

Use the shopping tips below to help you buy fresh, delicious Western Potatoes. 

  • Always check the packing date of pre-packed potatoes. It can be found on the pack or on a white plastic tag at the top. The fresher, the better.
  • Avoid spongy, wrinkled or green coloured potatoes.
  • Buying brushed potatoes for longer storage is recommended.
  • For even cooking you should choose evenly sized potatoes.
  • Be gentle with potatoes as they bruise if mistreated.

Remember, ask for potato varieties that are in season right now. 

FAQs

Are sprouting potatoes still useable?

Sprouting potatoes are safe to use but they may not keep well and can be prone to blackening when cooked.Always remove the sprouts before using the potato. 

 

Should I eat potatoes that are green?

When potatoes are exposed to either artificial or natural light, they develop a green colour and can become unsuitable for consumption. Greening can develop at any stage – on the farm, in the washing shed, in the retail outlet or in the home.Greening is due to the presence of chlorophyll within the potato. Potatoes also contain an alkaloid called solanine. When exposed to light, the solanine level will rise, making the potato harmful to health if consumed in large quantities. 

In Western Australia, greening is more prevalent during the months of July – November. 

Avoid buying potatoes that are showing signs of greening. Inspect the potatoes in the store and if greening is evident, bring it to the notice of the Fresh Produce Manager. 

If you inadvertently buy potatoes that are going green, ask for a replacement or your money back. Be sure that the potatoes are returned promptly. 

To prevent your potatoes from going green at home, minimise their exposure to light. Take the potatoes out of the plastic bag and store them in a cool, dark, dry place such as a paper bag or a Western Potatoes Potato Pantry. 

Don´t put green potatoes out into the sun to “ripen” – this will only speed up the greening process. 

If the greening has spread evenly over the potato or persists deep under the peel, you are advised to throw the potato away.

What are the different grades of potatoes?

Prior to distribution, potatoes are graded by the washpacker according to four basic grading standards:Smalls Size range 30g – 120g Well shaped with bright skin. Minimal blemishes (washed). Class 1 Size range 120g – 320g Well shaped with bright skin. Minimal blemishes (washed). Class 2Size range 120g – 450g Some malformation is allowed. May have some injury and skin may be slightly discoloured (washed). Drybrushed Size range 120g – 450g Some malformation is allowed. May have some injury and skin may be slightly discoloured. 

What is the best way to store potatoes?

Potatoes should be removed from the plastic bag and stored in a cool, dark, dry place away from sun and artificial light. Paper bags, cardboard boxes or the Western Potatoes Potato Pantry are ideal for storing potatoes.In the warmer months it is recommended that you store potatoes in the vegetable crisper of your refrigerator as exposure to hot conditions can result in premature ageing of potatoes including sprouting and shrivelling. 

What is the difference between waxy and starchy potatoes?

Starchy potatoes are low in moisture and sugar but have high starch content. Starchy potatoes bake and mash very well and when fried make golden chips or roast potatoes. They tend to collapse when boiled because of their low sugar content.Waxy potatoes have high moisture content but are low in starch. Waxy potatoes hold their shape very well when boiled, making them ideal for salads or casseroles. However, their low starch content means that they are not suitable for mashing or making chips. 

Visit the varieties section for more information to decide which potato you need.  

Why do potatoes discolour after cooking?

Blackening during or after cooking can occur if the potatoes are old or have been affected by weather conditions, such as frost.An easy way to overcome this problem is to add a little lemon juice or vinegar to the water in which they are boiled.

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