storing potatoes in warm weather?
I'm not sure what to do. I have a big bag of potatoes I'd like to store (Yukon Golds) Everything I read says to store them in a "cool, dark place". However, it's September--one of the hottest months here in SoCal--and I don't have AC. I'm okay running fans and such, but nowhere in my house will qualify as cool and dark except for my fridge. And I've heard not to store them in the fridge, because it changes the starch. Any other warm weather folk have an idea about potato storage?
I live in Phoenix. Even with a/c, there is no real "cool" spot in my house when it's 100+ outside. That being said, we have concrete slab under our vinyl floor in the pantry. So, I keep them on the floor in the pantry and they do ok. They don't last forever, but they will be ok for a 2-3 weeks usually. Onions do not keep well outside the fridge though. Neither do tomatoes.
This had been discussed before, but many of us routinely keep our potatoes and onions in the fridge. I've always had them together in the crisper - was doing this long before I ever read that they weren't supposed to be stored there. Cold onions don't cause tears. I'm not sure if the flavor or texture of potatoes changes - if so, certainly not so as to make them unpleasant. That said, in humid mid-summer Massachusetts, I bought a 15# bag of baby Yukon Golds at Costco, just because they looked so clean and firm. There wasn't room for them in the fridge. They were in a net bag, at room temp, not in the dark but not in sunlight either. I was surprised at how well they kept. It must have been at least 2 months before I finished them up. By then, they were getting knobs but no shoots. I wanted to make unpeeled home fries with the last pound or two and was multitasking, so I didn't have time to dig out the eyes before microwaving them to par-cook first. I figured I'd do that before frying them. Then I mis-set the microwave, so the spuds cooked through. Eureka - the sprouting knobs had shrunk and darkened, and could be flicked off with a fingernail. Good to know - much easier than the vegetable peeler.
Hey, french roast...I live in SW FLorida...and I do have a/c but even with that, it just is NOT a good idea to buy potatoes in great quantity, I've found. I buy only what I need for the meal I'm making. I don't buy 3 pound bags of yellow onions anymore, either, though I use them much more often than potatoes. They just don't keep. That said, I believe that warm air rises, so somewhere on a floor or close to a floor would be your best bet; and perhaps in a mesh or open weave bag would be good, also. I'm hoping someone else will have better recs for you! I'm sure I could learn a new method for these veggies that I used to keep on our cellar steps when we lived up North!