Select firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Store potatoes for 2 to 3 weeks in a cool, dark, well-ventilated place. Warmth and light encourage sprouting and shriveling. They may be stored in a paper or burlap bag. Do not store potatoes in the refrigerator.
Never store potatoes near onions as gases given off by the onions cause potatoes to spoil faster.
ALL SORTS OF POTATOES
Select types of potatoes based on how they will be used: baked, boiled, mashed, roasted or fried.
Russets: also called baking or Idaho potatoes; long and slightly rounded with rough, brown skin; high in starch and low in moisture; excellent for baking, french fries and mashing.
Round Reds & Whites: also called boiling potatoes; medium-size with smooth red or light tan skins; low in starch and high in moisture with a waxy texture; excellent for boiling (potato salads), oven roasting and frying (hash browns/potato pancakes).
New Potatoes: young potatoes of any variety, but mainly round reds; small with a very thin skin; low in starch with a crisp, waxy texture; excellent in potato salads or for roasting or grilling.
Yukon Gold: thin, yellowish skin with golden, buttery-tasting flesh; low in starch and high in moisture; excellent for boiling and mashing.