none
I can't seem to buy potatoes that last anymore. I used to buy potatoes and they'd last weeks if not months, but for the last year or so, I can't seem to pick up a bag of potatoes that doesn't go rotten within two weeks.
I don't know what I'm doing wrong, I never had this problem before, but it's driving me nuts and I hate wasting so much food and money.
Edit, I already store my potatoes properly, this is not the issue
Second edit - seriously, I just want to know what to look for when buying potatoes, storage is not the issue
Third edit - apparently no one is reading these edits so I'm gonna make a confession: I've watched way too much YouTube in the past week and I think it's turning into a problem
Fourth edit - Here's the answer for anyone was also wondering how buy potatoes that won't go bad so quickly
Another edit - Here's useful information about how the old mold spores from previous rotten potatoes might be ruining your current potatoes, and how to clean the storage area properly. Also it could be on your reusable grocery bags
Last edit Here's why potatoes have been going bad so quickly in the US
Please, I can't stand looking at mash potatoes anymore and need some alternative before they go to waste.
The rest of the bar was pretty unoriginal, but I did think outside the box to accommodate the vegan. I found a can of coconut milk at Walmart for less than a dollar, and it tasted fine, so I thought that was pretty good.
Edit, since it's come up: in my region, we colloquially refer to buffet style meals as a "bar". By "potato bar", I meant a buffet centering on baked potatoes and sweet potatoes with lots of choices of things to put on them arranged on a long table.
I usually cut them up and roast them with a little olive oil and spice, but with 20 pounds I'm going to need some more variety. Any suggestions welcome :)
My wife has been on a huge breakfast burrito binge and we keep adding potatoes but we want to improve their exterior texture. Insite they are coming out appropriately soft but we can seem to figure out how to get the outside nice and crispy.
The way she preps the potatoes is by cubing and then tossing them with butter, salt, garlic, pepper, and a few other random spices. Spritzing some olive oil on a baking sheet and then cooks at 400 for 25 minutes, then mixes and cooks for another 20 minutes. Then we end with a minute or so of broiling. The rack is in the middle of the oven. Is there any variation we can do to get a crispier exterior?
