Buying and Storing

Ideally, store root and tuberous vegetables in a well-ventilated bag in a cool, dry and dark place, preferably not the refrigerator unless there really is nowhere else. In these conditions they should keep for a good two weeks. Exposure to daylight can cause potatoes to sprout and turn green in which case they should be discarded. Most potatoes are now sold ready washed but still benefit from a light scrubbing if they are to be cooked in their skins. Very earthy potatoes can be soaked first in cold water to loosen the soil, then scrubbed in cold water or peeled before cooking, depending if you like the peel or not.