Potatoes are cool-season vegetable that can be stored throughout the winter to ensure a lasting harvest. The best potatoes for storage generally are mid- to late-season varieties, which are dug up in August or early September, according to the University of Illinois Extension. Once harvested, potatoes will remain edible for several weeks if kept in a cool garage or basement. For long-term storage during the winter, the extension office recommends keeping potatoes in a dark room at a temperature between 3.33 and 4.44 degrees Celsius with high humidity.
Katahdin is a white, round, thin-skinned variety with good drought resistance, according to Purdue University Cooperative Extension. It is moderately resistant to scab. It is a mid- to late-season variety recommended by the University of Illinois Extension for winter storage.
The yellow flesh of Yukon Gold makes it a popular variety. Despite being an early season potato, Yukon Gold stores well, according to the Iowa State University Extension. The plants can be put in the ground about two weeks before your final spring frost, according to potato retailer Burpee.
The late-season Red Pontiac produces large, oblong, red potatoes with deep eyes. The plants do well even in heavy soils. It is a high-yielding variety with very good storage quality, according to Iowa State University Extension.
True to its name, All Blue produces medium-sized potatoes with vibrant blue skin and blue flesh that turns pale blue when cooked. It is a mid- to late-season variety that stores well.
Kennebec produces large, round to oblong potatoes with white flesh, smooth skin and shallow eyes. The plants are resistant to late blight. It is a mid- to late-season variety recommended by the University of Illinois Extension for winter storage.
To ensure high yields and to avoid bruising or rotting during storage, the Ohio State University Extension recommends you not dig up your potatoes until two weeks after the vines have died down. After harvesting, immediately move them to a cool storage place. If exposed to sunlight or high temperatures, the potatoes may turn green or rot.
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