I can't wait to get some fillets and fry them up with the fresh 'taters.
put single layer on a cookie sheet and freeze them, take them out and move to zip lock bags, (however many you want to a bag) and put them back into the freezer. When needed just take a package out and nuke em (time depending on your nuker 1 1/2 - 2 minutes).
works good if you are having a fish fry for a couple people, or heck just for a quick snack.
for heaven's sake don't peel them
In addition to regular storage, like mentioned below in our root cellar, we canned 21 quarts. We used the smaller potatoes for this and saved the larger ones in the cellar.
I'll leave out the canning basics, such as jar and lid prep, etc
Peel and wash, and cut into 1-2 inch pieces. Place in water to keep from discoloring.
Bring to a boil and simmer for 4 minutes.
Add 1 tsp salt to quart jar (ready for canning) and fill jars with hot prepared taterz, leaving no more than 1 inch head space.
Cover taterz with fresh boiling water. Leave 1 inch head space and make sure to cover all pieces of taterz. Use wooden spoon handle to work all air out and refill with water to 1 inch.
Process 40 minutes with 10 lbs weighted gauge on pressure cooker. Again, this recipe leaves out the canning prep/instructions. Elevation changes may be necessary.
These are similar to store bought canned taterz, but with a better flavor. They take up less space, and last longer than storing fresh in cellar.
We add them at the end to lot's of soups, stews, and casseroles. They are also good pan fried in some butter.
We also mixed the varieties. We like that each bite can offer a different flavor or texture. We had russets, Kennebec's, red's and Yukon's all peeled and mixed randomly.
We are already making plans to plant/can more next year, as we're going to be woefully short with this batch.
Store potatoes in a cool, well ventilated place.
Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.
Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop).
Perforated plastic bags and paper bags offer the best environment for extending shelf-life
Keep potatoes out of the light.
Don’t wash potatoes (or any produce, for that matter) before storing. Dampness promotes early spoilage.
Grandparents use to store couple hundred bushels in the cellar all winter. Just make sure they are dry and not stored or piled up right out of the ground.