Russet Potato varieties grow well in the ideal climate and soil conditions of Idaho. The potatoes continuing success is also a reflection of the quality and experience of Idaho growers, packers and shippers.
From harvest on Idaho Potatoes are carefully handled by trained operators using specially- designed machinery. Our storage facilities are monitored to ensure that our potatoes retain their freshness. Optimum quality can be maintained at between 45° and 48° F. Warmer temperatures can cause sprouting and softening, and cooler conditions increase risk of bruising or cracking and cause the potatoes to have a sweet flavor. Temperature, humidity and air circulation are constantly controlled to maintain the excellent, fresh-from-the-field condition of Idaho tubers, so you receive the firmest, freshest, tastiest potatoes every time.
To be sure you're getting genuine, top-quality Idaho Potatoes, look for the "Grown In Idaho" seal, which features a silhouette of the state of Idaho, and for the registered certification mark, "Idaho Potatoes."
Genuine Idaho potatoes have a rounded, somewhat elongated shape, few and shallow eyes, net-textured skin and a deep brown color. Look for clean, smooth, firm-textured potatoes that have no cuts, bruises or discoloration.
Don't buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration and decay. If your potatoes have any green spots, pare them off before cooking because they could taste bitter.
Small Idaho Potatoes are best for use in salads, while medium-sized Idaho Potatoes are quite versatile and can be used baked, mashed or fried. Large ones are ideal for French fries or the "meal-in-itself" baked potato.
Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.
Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit.
However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. . The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.) If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine.
Potatoes are still alive when they are picked, so they should be kept in a cool area, away from the light. A cellar is ideal, but any place where they won't be exposed to excessive heat or light will help prevent spoiling.
