Ingredients : Tips on Selecting Potatoes

A good potato should be hard enough, her skin smooth, flat sur­face and free from dam­age. Avoid pota­toes that many eyes, bud and there are green spots in the tuber flesh.

Bet­ter to choose pota­toes that are sold the unit (because you can choose each potato) instead of pota­toes in a plas­tic pack­age. Often the plas­tic pack­ag­ing is not per­fo­rated and cause evap­o­ra­tion of pota­toes which have a neg­a­tive effect on the qual­ity of potatoes.

Do not select pota­toes that have been washed. In addi­tion to more expen­sive, the wash­ing process will remove the pro­tec­tive layer of pota­toes, so easy to be attacked by bac­te­ria. We rec­om­mend wash­ing the pota­toesjust before cook­ing only.

Pota­toes

Peel the pota­toes just before cook­ing. If you already peeled the pota­toes, place in a con­tainer of cold water that has diku­curi lime juice or lemon juice to pre­vent the tuber flesh changes color to brown.

If you buy pota­toes in large quan­ti­ties, store in a dry, dark and cool (7–10 degrees Cel­sius). Avoid stor­ing pota­toes in a place exposed to sun­light or a lamp because it would lead to the for­ma­tion of a toxic alka­loid sola­nine.
Pota­toes should be stored in gunny sacks or paper. Check reg­u­larly, remove potato sprout­ing, wilt­ing or rot­ting, as the destruc­tion of potato will affect the qual­ity of other potatoes.

Not rec­om­mended stor­ing pota­toes in the refrig­er­a­tor because the fiber con­tent will turn into sugar so that it becomes uncom­fort­able. In addi­tion, store pota­toes away from the onions so as not to fast decay due to gas released by the onion.