How to Store Potatoes
Cool, dark, and dry - the three rules for long potato storage
Quick Reference
Never Refrigerate Potatoes!
Refrigerating potatoes is one of the most common storage mistakes:
- • Cold converts starches to sugars (sweet, off taste)
- • Causes browning when cooking (acrylamide formation)
- • Changes texture - becomes gritty
- • Exception: If you must refrigerate, return to room temp before cooking
Optimal Storage Conditions
Temperature: 45-50F (7-10C)
Cool but not cold. Basement, garage, root cellar, or cool pantry. Above 50F causes sprouting. Below 40F causes sugar conversion.
Light: Complete Darkness
Light causes greening (chlorophyll) and toxic solanine production. Store in opaque bags, paper sacks, covered bins, or dark rooms. Never in clear plastic.
Humidity: 85-95%
High humidity prevents shriveling. If too dry, potatoes lose moisture and wrinkle. If too wet, they rot. Store in breathable containers - not sealed plastic.
Ventilation: Good Airflow
Air circulation prevents moisture buildup and rot. Use paper bags, burlap sacks, cardboard boxes, or mesh bags. Never sealed plastic containers.
Storage by Potato Type
Long Storage (2-3 months)
- • Russet/baking potatoes
- • Yukon Gold
- • Kennebec
- • Katahdin
- • Most thick-skinned varieties
Short Storage (2-3 weeks)
- • New potatoes
- • Red potatoes
- • Fingerlings
- • Thin-skinned varieties
- • Any damaged potatoes
Curing for Long-Term Storage
If you've grown your own potatoes, curing before storage dramatically extends shelf life:
- 1After harvest, let potatoes dry in the sun for a few hours (not longer - prevents greening)
- 2Move to a dark location at 50-60F with 85-95% humidity
- 3Cure for 1-2 weeks - this heals wounds and toughens skin
- 4Move to cooler (45-50F) long-term storage
Can You Freeze Potatoes?
Raw potatoes don't freeze well, but cooked potatoes can be frozen:
Blanched/Partially Cooked
- • Cut into cubes or slices
- • Blanch 3-5 minutes
- • Cool, dry, and freeze
- • Good for frying or roasting
Mashed Potatoes
- • Make mashed potatoes as normal
- • Add extra butter/cream (helps texture)
- • Freeze in portions
- • Thaw and reheat when needed
Note: Frozen potatoes will have slightly different texture than fresh.
Signs of Spoilage
- Green skin (toxic - cut away or discard)
- Long sprouts (small sprouts OK - remove before cooking)
- Soft, mushy spots
- Wrinkled, shriveled skin (still edible if firm inside)
- Mold growth
- Strong, unpleasant smell
Small soft spots can be cut away. Short sprouts can be removed. Discard potatoes that are mostly soft, smell bad, or have significant greening.
Common Storage Mistakes
Frequently Asked Questions
Should you refrigerate potatoes?
No! Cold temperatures convert potato starches to sugars, causing a sweet taste and causing them to darken when cooked. Store at 45-50F in a dark location. If you must refrigerate, let them sit at room temperature before cooking.
How long do potatoes last in storage?
Properly stored potatoes last 2-3 months. Storage varieties like Russet and Yukon Gold last longest. New potatoes and red potatoes have thinner skins and last 2-3 weeks.
Why do my potatoes turn green?
Green color is chlorophyll produced when potatoes are exposed to light. It's accompanied by solanine, a toxic compound. Always store in complete darkness. Cut away green areas before eating.
Can you store potatoes with onions?
No! Both release gases and moisture that cause the other to spoil faster. Store potatoes and onions separately, ideally in different locations.