All About Yukon gold potatoes
Your complete guide to yukon gold potatoes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Yukon gold potatoes Last?
Storage times and freshness tips for yukon gold potatoes in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, Whole Potatoes (Refrigerated)1-2 weeks
Signs of Spoilage
Similar to pantry storage (green spots, sprouts, soft spots, mold), but also can develop a noticeably sweet taste and undesirable browning/darkening when cooked due to starch converting to sugar at cold temperatures.
How to Check
Visual inspection for green areas, sprouts, or mold. Touch test for firmness. Smell test for any musty or off-odor. Be aware of potential flavor and texture changes upon cooking.
Storage Tips
Refrigeration is generally not recommended for whole raw potatoes as it can convert starch to sugar, leading to a sweeter taste and undesirable browning/darkening when fried or roasted. It can also alter texture. Only refrigerate if you lack a suitable cool, dark pantry space and plan to use them within a week or two. Bring to room temperature before cooking, if possible, to mitigate some effects.
Raw, Cut/Peeled Potatoes (Refrigerated)1-2 days
Signs of Spoilage
Discoloration (pink, grey, brown, black) due to oxidation, sliminess, sour or off-odor, especially if not submerged in water.
How to Check
Visual inspection for significant discoloration beyond slight browning. Touch test for a slimy or sticky texture. Smell test for a sour, fermented, or unpleasant smell.
Storage Tips
To prevent discoloration and oxidation, submerge cut or peeled potatoes in cold water immediately after preparation. Change the water daily if storing for more than a few hours. Store in an airtight container in the fridge. Do not store in water for more than 2 days, as they can absorb too much water and become mushy or develop off-flavors.
Cooked Potatoes (Refrigerated)3-4 days
Signs of Spoilage
Slimy or sticky texture, sour or unpleasant odor, visible mold growth, unusual discoloration.
How to Check
Visual inspection for mold or unusual colors. Touch test for sliminess or stickiness. Smell test for any sour, musty, or off-smell. If in doubt, throw it out.
Storage Tips
Store cooked potatoes in an airtight container in the refrigerator within two hours of cooking. This prevents the growth of harmful bacteria. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
Raw, Whole Potatoes (Pantry/Cool, Dark Place)3-5 weeks (up to 2 months if optimal conditions)
Signs of Spoilage
Green spots (indicating solanine), sprouting (eyes growing), soft/mushy spots, wrinkled skin, visible mold (white, green, black fuzzy patches), strong earthy/musty odor.
How to Check
Visual inspection for green areas, sprouts, or mold. Touch test for firmness – softness or mushiness indicates spoilage. Smell test for a strong, unpleasant, or musty odor.
Storage Tips
Store in a cool (45-55°F / 7-13°C), dark, well-ventilated area. Avoid direct sunlight. Do not store in airtight plastic bags; use a basket, paper bag, or mesh bag to allow airflow. Keep away from onions and apples, as their gases can accelerate sprouting. Do not wash potatoes before storing, as moisture encourages spoilage.
Cooked/Blanched Potatoes (Frozen)6-12 months
Signs of Spoilage
Freezer burn (dry, leathery, discolored spots), excessive ice crystals, off-flavors (though usually still safe to eat), mushy or mealy texture after thawing.
How to Check
Visual inspection for freezer burn. While still safe, freezer-burned potatoes will have degraded quality. Texture check after thawing – excessive mushiness indicates poor quality.
Storage Tips
Raw potatoes do not freeze well due to their high water content, resulting in a mushy texture upon thawing. For best results, blanch (boil briefly, then cool quickly in ice water) diced or cut potatoes for 3-5 minutes before freezing. Alternatively, freeze already cooked potatoes (e.g., mashed potatoes, roasted potato chunks). Pack in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Label with the date. Thaw in the refrigerator before use.