30 mins•2 servings•Easy
Crispy Potato & Egg Skillet
Golden skillet-fried potatoes, sweet caramelized onions, and eggs cooked to your liking in one comforting cast-iron pan.
7 ingredientsView Recipe →
Produce Guide
How to Cook With, Store, and Substitute Potatoes
Few ingredients offer as much culinary comfort and versatility as the potato. Whether crisp and golden in an iron skillet or fluffy and steaming from the oven, potatoes serve as a canvas for herbs, cheeses, spices, and proteins.
Illustrative photo from Unsplash. Guide updated . Storage times are typical estimates; follow package dates and discard food that looks, smells or feels spoiled.
How to Store Potatoes for Maximum Freshness
2 to 3 months
Cool, Dark, Ventilated Pantry
Store in a paper bag, cardboard box, or mesh basket in a cool (about 45–55°F / 7–13°C), dark place. Light turns potatoes green; green areas can contain more solanine and should be cut away, or the potato discarded if widely green.
Commonly recommended
Store Apart From Onions
Many cooks keep potatoes and onions in separate baskets: potatoes add moisture that softens onions, and onions may encourage sprouting. The effect in home kitchens is modest, but separate storage costs nothing.
Several weeks
Refrigerator (Optional)
The UK Food Standards Agency updated its advice and now says raw potatoes can be stored in the fridge or in a cool, dark place, because a study it reviewed found fridge storage does not materially increase acrylamide-forming potential. Chilled potatoes may taste slightly sweeter and brown faster when fried.
Best Ways to Use Potatoes
- Crispy skillet hash with diced onions, garlic, and fried eggs
- Rustic crushed crispy roasted potatoes seasoned with rosemary and olive oil
- Quick potato leek or potato cheddar soup
- Hearty frittatas, Spanish tortillas, and breakfast burritos
Common Cooking Mistakes to Avoid
!
Starting boiled potatoes in boiling water instead of cold water (leads to mushy outsides and raw centers)
!
Over-working mashed potatoes with a food processor (ruptures starch cells, turning them gluey)
!
Not par-cooking or soaking sliced potatoes in water before frying to remove surface starch
Substitutions
| Substitute | Ratio | Best For |
|---|---|---|
| Sweet Potatoes | 1:1 by weight | Roasting, mashing, and hash bowls |
| Cauliflower Florets | 1:1 by volume | Low-carb purees, soups, and curries |
| Canned White Beans | 1 cup beans for 1 medium potato | Thickening creamy vegetable soups |
Frequently Asked Questions
Are sprouted potatoes safe to eat?
If the potato is still firm and has small sprouts, simply snap or cut off the sprouts and peel the eyes deeply. However, if the potato is soft, shriveled, or has green flesh beneath the skin, discard it due to concentrated solanine.
Which potato variety should I choose for crispy frying?
High-starch varieties like Russet (Idaho) or medium-starch Yukon Golds yield the crispiest roasted and fried results because their low moisture allows for rapid caramelization.
Recipes Using Potatoes
40 mins•4 servings•Easy
Caramelized Sheet-Pan Roasted Vegetables
Crisp-tender roasted potatoes, carrots, onions, and seasonal veggies tossed with herbs and olive oil at high heat.
7 ingredientsView Recipe →
65 mins•4 servings•Medium
Spanish Potato Tortilla (Tortilla Española)
The iconic Spanish omelet: tender sliced potatoes and sweet caramelized onions bound in custardy eggs and sliced into hearty wedges.
5 ingredientsView Recipe →
30 mins•4 servings•Easy
Simple Cozy Potato Soup
A comforting, velvety potato soup made with pantry staples: tender potatoes, sweet onions, butter, and chicken broth.
7 ingredientsView Recipe →