PotatoesI love potatoes as much as the next person, but for some reason, I still never manage to get through a full bag in time to keep them all at their best. I’m all too familiar with the terrifying, tentacle-like growths a long-neglected Maris Piper can grow after a couple of weeks’ neglect.And while they’re technically safe to eat, the taste and texture of a spud is usually compromised by their “eyes.” So it’s a good thing Tesco have some tips on how to keep the produce fresh – including “curing” the tubers, which they say can “extend their lifespan for up to six months.” What does “curing” potatoes mean?Though I usually associate “cured” foods with meats like chorizo, you can absolutely cure vegetables as well. Garlic, onions, spuds, and squash all benefit from going through the process to thicken their skins and make them less susceptible to rot, bruising, and disease. Often, commercial growers will finish this shelf-life-extending process before sending food out to supermark