SEVEN TIPS TO SAVE YOUR SPUDS

Keep in a cool, dark, well ventilated place to reduce sprouting. Do not put raw spuds in the fridge

Keep them in their original packaging or transfer them to a cloth or natural fibre bag

If your potatoes develop green patches or sprouts, cut those bits off and the rest is fine to eat

Check them regularly and set aside any that are soft, wrinkly or overly sprouted to stop more going bad Store away from onions, garlic and other strongsmelling foods A wrinkly potato has just lost some of its nutrients but is still safe to eat You can par boil and freeze surplus spuds to roast or boil later