Did You Know...

That if you place an apple in a bag of potatoes, the potatoes will not sprout? The ethylene gas, as well as other organic alcohols emitted by the apple, suppresses the elongation of the potatoe's cells, which is what causes the sprouts to form. Do not rinse your potatoes before storing.

A few more ways to prolong your potatoes are to place them in a brown paper, burlap or plastic bag with holes in it.

Store them in a cool, dark, dry place. A root cellar, if you have one, is the best storage option but how many of us have one of those these days?

Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.

Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.

Store potatoes no longer than two months if mature. If they are new, store no longer than one week.

Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.

I love potatoes prepared any way and if you do too, try this recipe. If you have leftover mashed potatoes, this is a great way to use them.

Irish Potato Farls

The word farl originates from the Gaelic word fardel, meaning four parts. This is a potato griddle bread. Serve hot with a little butter and salt and enjoy!

Ingredients:
4 medium potatoes, peeled and halved
1 pinch salt
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter

In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.

On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.

Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve.