In a previous blog, we discussed how to pick the best potatoes for your kitchen (we’d link to that here). But, like all good things, potatoes unfortunately cannot last forever. Eventually, they will become unfit for human consumption and should be thrown in the trash. But how do you know when the spuds have gotten to this point? Here’s a quick guide on how long potatoes normally last.

Luckily, potatoes last a fairly long time compared to other produce. On average, spuds can last around two months when kept in the right conditions, compared to broccoli or asparagus, which only last a few days in a refrigerator. This begs the question: what are the right conditions for potatoes to be kept? Potatoes should be kept in cool, dry, and dark places. It also helps to put them in a box or a bag to allow the spuds to breathe. If you keep the vegetables in this condition, they should have no problem staying fresh for weeks. 

While it seems like a refrigerator checks all the boxes for a cool, dark place, it’s not recommended for storing your potatoes. This is because the moisture from various other foods can cause the starch in the potato to turn to sugar and ruin the spud. 

How do you know your potatoes are starting to turn bad? As we mentioned in a previous blog on potato selection, employ the “Triple-S Method” of Spots, Softness, and Sprouts. 

Green spots on the potato mean the vegetable has begun producing solanine, which is harmful to humans and means the potato should be thrown away immediately. Soft potatoes, like other fruits and vegetables, mean that the spud is starting to age. While this isn’t always a bad thing, it means that you might have a shorter time to cook them. Sprouts on a potato mean the vegetable is starting to show its age, and while that doesn’t mean you should automatically throw it away, it’s certainly a sign that things are going south.

By storing them correctly and watching for signs of aging, you’ll be able to get the most life out of your potato before cooking and eating them.

We have already established that potatoes can feed a family and power a home [link to that blog]. But did you know that potatoes are also used to make vodka?

The history of potato-based alcohol goes back almost as far as potatoes themselves. Let’s go over everything you need to know about potato vodka.

Where did it start?

Although we know that vodka was made in Europe hundreds of years before potatoes were brought from Peru by the Spanish, we don’t know exactly when people began using potatoes to make it. Some believe it started in Poland around the 18th century when potatoes were starting to be eaten by lower-class people.

One of the most famous potato vodka stories is that of Eva Ekeblad: Swedish agronomist, scientist, and the first female member of the Royal Swedish Academy of Sciences. During a time in the 18th century when Sweden’s food supply began to decline, Ekeblad noticed how other countries were using potatoes to help fend off famine. However, this was still at a time when many countries believed potatoes were only for prisoners or those of a lower class.

Ekeblad realized she could make flour by cooking and smashing potatoes, then letting them dry. Not only was this perfect for freeing up oats and grain to make bread, but the flour could also be distilled to create vodka.

Why potatoes?

Like other vegetables or grains, potatoes can be used to make vodka because of the sugar and starch inside them. This is the same reason why wheat and corn (or really anything containing sugar) are often used.

While it’s a common misconception that most vodka is made from potatoes, only around three percent of vodka sold worldwide is made from spuds. This low number is probably because they’re more difficult to individually ferment and to peel on a large scale.

How many potatoes does it take to make a bottle of vodka?

A lot, actually.According to one potato vodka distillery, it takes at least 50 pounds of gold potatoes to make one bottle of vodka. This is mainly because potatoes are largely made of water, meaning it takes quite a few to get the necessary amount of starch and sugar.

What does it taste like? 

Similar to the taste when eaten, potato vodka has more of an earthy, nutty flavor compared to its grain-based counterparts. It’s also considered healthier than grain vodka because it is gluten-free and low-carb. Like grain-based vodkas, potato vodka can be used as a base for cocktails like martinis or sipped on by itself.

In summary: potatoes can truly do it all. If you’re of legal drinking age, drink responsibly and enjoy the unique taste and history that potato vodka has to offer.

When picking potatoes to make a great dish, it’s important to pick the most quality spuds. Here are a few ways to make the most out of your potatoes and keep them fresh for your next meal.

At the Store

The best way to tell the difference between a good and bad potato at the store is to employ the “Triple-S Method” of Spots, Softness, and Sprouts.

First, look for any green spots on the potato. These spots indicate that the potato has begun producing solanine, a toxin harmful to humans that helps protect the vegetable against bacteria and insects. 

It’s also important to squeeze the potato for firmness. As with many fruits and vegetables, potatoes will become softer inside the older they get. Although this isn’t necessarily a bad thing as long as it’s not shriveled or moldy, it usually means that you have a shorter time to prepare and eat them.

Finally, check for any sprouts on the potato. Sprouts on a potato usually mean that the vegetable is more mature and starting to go past its prime. As long as the potato isn’t covered in sprouts and is still firm, you shouldn’t have any problem cutting the sprouts off and proceeding with your potato prep.

At Home

So, now that you have a firm spud with no green spots and sprouts, where do you put them? Potatoes can last anywhere from a few weeks to a few months when stored in a cool, dry, and dark place. Keep your potatoes in a bag, box, or bowl to allow the potatoes to breathe and stay fresh. It’s not recommended to keep them in the refrigerator, because the starch can turn into sugar and make your potato sweeter (not in a sweet potato way, in a weird, off-tasting way).

Now that you’re a potato picking expert, there’s nothing left but to cook and enjoy.