Baking - Red and Red Eye varieties Potato

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Storage Guidelines

Commercial storage guidance for potatoes for fresh consumption (table/fresh-market tubers, cured, stored). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Keep tubers in the dark, because light causes greening and bitter, toxic glycoalkaloids, and avoid storing them too cold, which turns starch into sugars that darken on cooking. Highest freezing point: -1°C. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Potatoes, flesh and skin, raw; USDA SR Legacy, FDC 170026, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 77 kcal; Protein: 2.05 g; Fat: 0.09 g; Total carbohydrate (by difference): 17.49 g; Dietary fiber: 2.1 g; Vitamin C: 19.7 mg; Folate: 15 µg; Total sugars: 0.82 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.