Burlap bags, wicker baskets and paper grocery bags are great ways to store potatoes long term. If kept in a dry dark place, potatoes can last two to three months from harvest.
Grow potatoes by planting seed potatoes 4 or 6 inches deep in well-drained, fertile soil during early spring, and pile new soil around the plants every time the stems reach about 8 inches in height. This process is called hilling, and it produces lots of potatoes in a very small area.
Plant potatoes in an area of the garden where they will receive full sun, in the early spring. Never plant any kind of potato when the temperature will dip below 45 degrees Fahrenheit and grow them in rows, at least 3 feet apart.
The best time to plant potatoes is right after the final spring frost. It is sometimes necessary to wait a few weeks just to be sure that a surprise freeze doesn't wipe out newly sprouted seedlings.
To prepare raw onions for freezing, wash, peel and chop them into 1/2-inch pieces. Put the onions in freezer bags. Be sure to squeeze out all the excess air.
The best way to keep potatoes fresh and sprout-free is by storing them in a perforated paper or linen-cotton vegetable bag or in a basket in a dark, cool and ventilated place. Potatoes should not be kept in a sealed or airtight container.
All-purpose potatoes, such as Yukon gold, purple and white potatoes, are best for roasting. They are moister and hold their shape through the cooking process better than high-starch potatoes.
One easy way to make roasted potatoes is to cut small red potatoes into wedges, toss them with olive oil, then season them with salt and pepper. Spread the seasoned potatoes on a foil-lined baking sheet, and bake them for 40 minutes or until they're golden brown and tender.
High-starch potatoes, such as russets, are best for mashed potatoes, yielding a light, flavorful result, according to Cooks Illustrated. Yukon Gold, red or white potatoes are other possibilities, but they don't yield the same texture.
Starchy or all-purpose potatoes are the best potatoes for mashing, although starchy potatoes break down better for creamier mashed potatoes. Russet is a good starchy potato, and Yukon Gold is a good all-purpose potato. Waxy potatoes do not mash well.