Many of the more than 100 varieties of potato are red-skinned. Red potatoes are considered a boiling potato because they are lower in starch content than most white potatoes, with a creamier consistency when cooked. They are ideal for casseroles, potato salads and mashed potatoes. All varieties of red potato can be stored for the winter, but some types such as NorDonna, LaSoda and IdaRose are considered ideal for long-term storage.
Instructions
1. Allow the potatoes to lay on top of the soil, unwashed, for a few days after harvesting as long as the weather is dry.
2. Brush off any excess soil but no not wash the potatoes with water. Layer them between sheets of newspaper in ventilated containers, such as a plastic milk crates. The University of Illinois Extension program suggests using newspapers to prevent any spoilage from spreading through the entire crate.
3. Store the red potatoes in a place that is dark, slightly humid, well-ventilated and cool, between 40 and 60 degrees F. An unfinished basement or cellar is ideal. Allow the potatoes to cure in this environment for approximately three weeks. Curing will cause the skin of the potato to thicken which prepares it for longer storage.
4. Check the cured potatoes and discard any that are soft or sprouting.
5. Gradually adjust the storage temperature down to 40 degrees F. Maintain the temperature throughout the winter. Your red potatoes should remain good for up to six months.
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