You probably have a bag of Russets sitting under your sink right now. Most people do. It’s the default storage spot—dark, out of sight, and close to the stove. But here is the thing: that dark cabinet is actually a slow-motion death trap for your spuds. If you have ever reached into a bag only to pull out something shriveled, sprouted, or smelling like a damp basement, you’ve felt that specific sting of kitchen failure.
Storing potatoes shouldn't be high art. It’s basically chemistry. When you understand how to preserve raw potatoes, you’re really just managing three things: respiration, light, and humidity. It sounds technical. It isn't. It’s just about mimicking a cool, underground cave.
Potatoes are alive. Even after they’re dug up, they’re breathing. They take in oxygen and sweat out moisture. If you shove them into a plastic bag, they suffocate in their own "breath," which leads to mold. If you put them in the light, they think they’re back in the sun and start producing chlorophyll and solanine. That’s why they turn green. And honestly? Green potatoes can actually make you sick. Solanine is a natural neurotoxin. A little won't kill you, but it’ll definitely ruin your afternoon.
The Cold Truth About Your Refrigerator
Don't put them in the fridge. Seriously.
I know it seems like the safest place for everything, but the refrigerator is the enemy of the potato's flavor profile. According to researchers at the University of Idaho’s Potato Storage Research Center, temperatures below 40°F (4°C) trigger a process called "cold-induced sweetening."
The starch in the potato starts converting into sugar. If you try to fry a refrigerated potato, those extra sugars caramelize too fast. You end up with a burnt, bitter, brown mess on the outside while the inside stays raw. Plus, there is a health concern here. High sugar levels in potatoes can lead to higher levels of acrylamide when cooked at high temperatures—a chemical you generally want to avoid.
The sweet spot is 45°F to 50°F. If you have a garage that stays cool but doesn't freeze, or a dedicated root cellar, you’re winning. Most of us don't. A cool pantry or the lowest shelf of a linen closet often works better than the kitchen.
Humidity is a Balancing Act
Dry air shrivels them. Wet air rots them. You want about 90% humidity, which is hard to achieve in a modern house.
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One trick is to keep them in a burlap sack or a perforated cardboard box. Never wash them before storing. I cannot stress this enough. Dirt is actually a protective layer. It keeps the skin from drying out and prevents micro-cuts from getting infected with fungi. If you buy those "washed and pretty" potatoes from the supermarket, their shelf life is already ticking down faster than a farm-fresh tuber covered in soil.
If you’re dealing with a massive haul—maybe you hit the farmer's market hard—try layering them in dry sand or sawdust. It sounds old-school because it is. People have been doing this for centuries because it works. The sand wicks away excess moisture but keeps the potato from dehydrating.
The Ethylene Problem: Keep Your Onions Away
This is the mistake everyone makes. We have "potato and onion" bins for a reason, right? Wrong.
Onions release ethylene gas as they ripen. This gas is basically a signal to the potato that it’s time to wake up and start growing sprouts. If you store them together, your potatoes will sprout eyes within weeks. Keep your onions on the other side of the kitchen.
On the flip side, some people swear by putting an apple in with their potatoes to prevent sprouting. This is actually backed by some science—ethylene in small, controlled amounts can actually suppress sprouting in certain varieties—but for the home cook, it’s risky. It’s better to just keep them isolated.
How to Preserve Raw Potatoes Once They’re Cut
Sometimes you prep too much. It happens. You’ve peeled five pounds of Yukon Golds for mash and realized you only need three.
Once the skin is gone, the clock is screaming. Oxygen hits the flesh, and the potato starts to turn pink, then gray, then black. This is enzymatic browning. It’s not necessarily "bad" for you, but it looks unappetizing.
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The fix? Submerge them. Completely. Put the cut pieces in a bowl of cold water with a splash of white vinegar or lemon juice. The acidity slows down the enzymes. You can keep them in the fridge like this for about 24 hours. Any longer, and they start to lose their structural integrity as the water leaches out the starch. If the water gets cloudy, that’s just the starch escaping. Rinse them before cooking.
Can You Freeze Them? Sort Of.
You can't just toss a raw potato in the freezer. It’ll come out as a mushy, watery disaster. The water inside the cells expands, bursts the cell walls, and turns the whole thing into a sponge.
If you must use the freezer to preserve raw potatoes, you have to blanch them first.
- Peel and cut them into your desired shape (cubes or fries).
- Boil them for about 3 to 5 minutes. You aren't cooking them through; you're just killing the enzymes.
- Shock them in ice water.
- Pat them bone-dry.
- Flash freeze them on a baking sheet before bagging them.
This is basically how frozen hash browns are made. It’s a chore, but it works for long-term storage if you have no cool dark place available.
Identifying the "Point of No Return"
How do you know when to give up?
Soft spots are a bad sign. If the potato feels like a stress ball, it’s lost too much moisture. It’s technically edible but will taste like cardboard.
Sprouts (eyes) are fine if they’re small. Just flick them off with your thumb. But if the sprouts are long and the potato is shriveled, toss it. At that point, the potato is putting all its energy into the sprout, leaving the tuber depleted and often bitter.
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Green skin is the real deal-breaker. If it’s just a tiny patch, you can carve it out deeply. If the whole potato has a green tint, put it in the compost. Solanine poisoning isn't a joke—it causes nausea, headaches, and in rare cases, worse. It’s never worth the $0.50 you’re saving.
Specific Variety Nuances
Not all potatoes are built the same. Thick-skinned varieties like Russets are the marathon runners of the potato world. They can hang out in a cool pantry for months.
Thin-skinned "new" potatoes, red potatoes, and fingerlings are sprinters. They have higher moisture content and thinner protective layers. Eat these within a week or two. Don't try to "cellar" a bag of red potatoes; they will let you down.
Actionable Steps for Better Storage
Stop storing your potatoes in the plastic bag they came in. That’s step one. The moment you get home, transfer them to a paper bag or a wicker basket. The goal is airflow.
Check your "potato spot" with a thermometer. If it’s hitting 65°F or 70°F, you need a new spot. Think about the floor level of a pantry—it's usually a few degrees cooler than the top shelves.
Go through your stash once a week. One rotting potato really will spoil the bunch. The gases released by a single decaying tuber will accelerate the breakdown of everything around it. If you smell something "earthy" but sharp, find the culprit and get it out of the house immediately.
If you have a basement, that’s your best bet. Just make sure they aren't directly on a concrete floor, which can draw moisture. Elevate the crate on a pallet or a couple of bricks.