Storage
Unpeeled potatoes will keep for 2-3 weeks in a cool (8-10°), dark place. Store potatoes in a paper bag, box or basket: in a plastic bag they are more likely to germinate or go mouldy.

The quality of potatoes does decrease the longer you store them. Too high temperatures cause sprouts. Too low temperatures give potatoes a sweet taste.

So potatoes for frying and baking should not be kept in the fridge. However, potatoes used for cooking can be kept in the fridge.

Once boiled, potatoes will keep for another 2 days in the fridge and about 3 months in the freezer.

Preparation
The potato variety, cooking type and quality determine what the potato is suitable for. There are several types of potato varieties available. The most common varieties are:

Waxy potatoes: these potatoes remain whole after cooking and are very suitable for salad or oven dish. Examples of varieties within this group are: Nicola, Ditta, Lady Christl, Inova, Ballerina and Opperdoezer round.

Free-boiling potatoes: these become slightly loose during cooking, making them suitable for boiling, baking but also for chips. Examples are Bildtstar, Mozart, Platina and Agria.

Floury potatoes: these potatoes fall apart reasonably well after cooking and can actually be used for any dish. Examples are Frieslander, Milva, Melody, Maritiema and Victoria.

Very floury potatoes: these potatoes boil quickly to mush, making them very suitable for mash, soufflé, stew or soup. Examples are Eigenheimer, Irene and Doré.

Storage times

Raw potato
Cool place (8-10°): 2-3 weeks

Cooked potato
Refrigerator: 2 days
Frozen: 3 months

Preparation times

Cooking: 20 minutes
Baking: 10 minutes (after 10-15 pre-cooking)
Oven (wedges): 45 minutes at 200 C
Puffing: 45 minutes at 200 C
Deep-frying: 3-5 minutes (after 5 minutes precooking)

Cleaning potatoes

These days, you don't necessarily need to peel potatoes. Especially in baking and oven preparations, peeling is not necessary.

Wash the potato before use and cut away any sprouts, dark or green spots liberally.

Or boil the potatoes in their skins, then let them 'shock' in ice-cold water for a while when they are cooked. The skin then comes off more easily.