Purple Potatoes
Purple potatoes have deep violet, ink-colored skin and flesh. Aside from their color, purple potatoes are quite similar to Russet potatoes. Dry, starchy and slightly nutty in flavor the purple potato has a fluffy texture when cooked.

Storage
» Store in the dry storage area of the kitchen. Preferably in a dark area with light humidity.
» Chilling injury can occur in transit or storage. Minor chilling can appear as inconsistent or pre-mature darkening when frying or a sweet flavor when baking. 2-3 days at 60-65 degrees will correct the problem.
» Temperatures over 75 degrees will cause rapid acceleration of decay and the promotion of sprouting.
» Remove all decayed or moldy potatoes immediately from the case.
» Keep potatoes and their cases dry and away from moisture sources. Moisture will accelerate mold.
» If potatoes must be stored in the walk-in cooler, place potatoes into a lexan container with lid and plan to use within 48 hours.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Do not wash potatoes before storing.
» Expected shelf life of properly stored fingerlings is 5-7 days.
» Handle with care, do not drop, dump or shake the case, potatoes will bruise easily.
» Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» New potatoes need to be washed in a sanitary rinse, immediately prior to preparation. Be sure to scrub potatoes to remove all dirt or sand.
» If potatoes turn black, they have been stored in below 40 degree environment for extended periods.