are from a previous year? Here is a link about that:
https://idahopotato.com/dr-potato/qa-timing-from-harvest-to-grocery-store-shelf
It used to be that the potatoes we bought lasted through the winter and didn't sprout until Spring. But now, I buy potatoes and they sprout in a week. I have stored them in the fridge, the cupboard, the basement, always cool and dark. And they sprout. On the upside, if I am planning a garden, I can plant them as soon as danger of frost is gone and get a few new potatoes in early summer.
My father-in-law said that some people would cut the potatoes in 1/4s, making sure there were eyes on each piece, and plant the pieces, to get a bigger crop.
If you like scalloped style potatoes, here is a recipe:
*Cheesy Potatoes*
3 cups raw potatoes, sliced (peeling is optional, but make sure unpeeled are well-cleaned)
1/4 cup butter, melted, set aside
2 TBS oliveoil
1/3 cup sour cream
salt and pepper to taste
1 can condensed cream of mushroom soup
and then fill the can 3/4's with milk
1 1/2 cups sharp cheddar cheese shredded, divided
Panko crumbs
Use a casserole dish. Butter bottom and sides and set aside. Mix the olive oil, sour cream, soup, milk and about 1 cup of cheese together. Put the sliced potatoes in a large bowl and pour the soup mixture over. Mix it until the potatoes are coated. Pour the mix into a greased casserole dish (2 qt size) and drizzle the melted butter over the top. Then sprinkle a 1/2 cup of cheese over the butter. Then top with Panko, or other bread crumbs. Cover and bake for about 35 minutes until bubbly and golden on top. If you use a metal casserole dish, bake at 350 d, center oven. Glass pan, 325. Remove the cover about 10 minutes before to get the top crispy. You can make these in a slow cooker, just leave the crumbs off. ANd you can add some diced ham to make it a main dish.
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