Lengthy exposure to sunlight or artificial light causes potatoes to turn green and take on a bitter flavor. Pare off any green before cooking. At room temperature, they remain at optimum quality about a week. Potatoes may sprout and shrivel at warmer temperatures. Refrigeration is not recommended because it causes a sweet taste to develop as the potato starch turns to sugar.
Refrigerated potatoes are likely to turn dark when cooked.
Preparation Tips Leave skins on to conserve nutrients or peel as thinly as possible. If peeled ahead of time, protect whiteness by tossing them in a little lemon juice or ascorbic acid mixture. Prolonged soaking in cold water results in some vitamin loss. For St. Patrick's Day Skinny corned beef and cabbage 4 lbs. Cover and simmer over low heat about 4 hours or until meat is almost tender.