Potatoes encounter significant wear and tear from harvesting to storage, often resulting in visible bruises and blemishes. Common bruising types include shatter, where the skin cracks; pressure bruises from overcrowding that create mushy spots; and skinning bruises from rough handling. Additionally, blackspot is an internal bruise from being dropped or thrown. However, with appropriate storage conditions—time, humidity, and temperature—these imperfections can diminish. Particularly, skinning bruises may heal as new skin layers develop, presenting an opportunity for potatoes to recover and improve in appearance over several days.
During harvesting, potatoes are removed from their soil clods, roughly handled, and jostled, leading to bruises and blemishes that mar their appearance by the time they reach your kitchen.
Common potato bruises include shatter, pressure, and skinning bruises, each indicating different types of mishandling that can occur throughout the potato's journey.
Internal damage, known as blackspot, happens when potatoes are dropped from heights or thrown against hard surfaces, revealing dark spots upon cutting.
Despite their rough appearance, proper storage can help heal minor bruises and even allow new skin to form over skinning bruises, improving their look.
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