What To Do With a Scabby Spud

“Boil ’em, mash ’em, stick ’em in a stew.”—Samwise Gamgee

Got a scabby potato? Don’t throw it out! Potato scab is a common, superficial russeting condition that appears as dark patches on the potato’s skin. But the blemish is purely cosmetic. Beneath the surface, these are tasty taters!

You’ve probably eaten scads of scabby potatoes and didn’t even know it. Commercially, they’re made into French fries and potato chips. For home use, they’re perfect for just about anything, including boiling, baking, and frying. 

Scabby Spud Features
  • Unsightly spud on the outside, yummy potato on the inside
  • Awesome in a scabby, vaguely unattractive sort of way
  • Not afraid to balk at society’s conventions of fetching good looks in a tuberous root vegetable
We recommend storing potatoes bagged and unwashed in a dark, cool space, 40-50 degrees F. Store in the fall and they should last you well into the winter.


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Ken Davis

Ken Davis

Ken Davis is the Co-op's senior copywriter. Email him at kdavis@coopfoodstore.com.