You’ve probably done it. You reach into that dark corner under the sink, grab the bag of Russets you bought two weeks ago, and find a science project. Long, pale sprouts are reaching out like alien fingers. Or worse, the bag is leaking a foul-smelling liquid that makes you want to move houses. It's frustrating. Potatoes are meant to be the reliable, "set it and forget it" staple of the pantry, yet they seem to have a death wish the moment they leave the grocery store. Honestly, most people are accidentally killing their produce because of a few old wives' tales that just aren't true.
If you want to know how to store potatoes properly, you have to stop thinking of them as rocks. They aren't. They’re living organisms. Even after they’re dug out of the dirt in Idaho or Maine, they’re breathing, losing moisture, and reacting to the chemistry of your kitchen.
The Golden Rule: Stay Out of the Light
Light is the enemy. It’s not just about keeping things tidy; it’s about poison. When potatoes sit in the sun or even under bright kitchen fluorescents, they start producing chlorophyll. That’s why you see green patches on the skin. Along with that green comes solanine, a bitter alkaloid that can actually make you sick if you eat enough of it. A little bit might just give you a stomach ache, but it tastes like dirt and regret.
I've seen people keep their potatoes in wire baskets on the counter because it looks "farmhouse chic." Don't do that. You’re basically asking for them to turn green within a week.
Instead, find the darkest spot you have. A pantry floor, a basement, or even a cardboard box tucked into the back of a cool closet works. If you have a root cellar, you’re winning at life, but most of us are dealing with modern apartments or suburban kitchens that run way too warm.
Temperature is the Trickiest Part
Most experts, including the folks at the Idaho Potato Commission, will tell you the sweet spot is between 45°F and 50°F.
That’s a problem.
Your fridge is usually around 35°F to 38°F. Your room temperature is likely 70°F. Neither is ideal. If it’s too warm, the potato thinks it’s springtime and starts sprouting. If it’s too cold—like in the refrigerator—the starch in the potato starts converting into sugar. This is called "cold-induced sweetening."
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When you fry a potato that’s been in the fridge, those extra sugars caramelize too fast, leading to dark, bitter spots and a soggy texture. Plus, there’s some concern from the FDA about increased acrylamide levels—a chemical that forms in starchy foods when they’re cooked at high heat—if the potatoes were stored too cold.
The Middle Ground Solution
If you don't have a 45-degree basement, go for the coolest part of your house that isn't the fridge. Maybe a garage that stays above freezing but below room temp? Or just buy smaller amounts more often. Honestly, if you live in a warm climate, just buy what you need for the week.
Whatever You Do, Keep Them Away From Onions
This is the mistake everyone makes. They buy a "veggie bin" and put onions on one side and potatoes on the other. It looks organized. It feels right. It is a disaster.
Onions emit ethylene gas as they ripen. Potatoes are incredibly sensitive to ethylene. When they’re stored together, the gas triggers the potatoes to sprout much faster than they would on their own. Apples do the same thing. If you want your potatoes to stay dormant and firm, give them their own dedicated space far away from your aromatics.
Ventilation: Let Them Breathe
Plastic bags are death traps.
You know those thin plastic bags from the grocery store? If you leave your potatoes in those, you’re basically suffocating them. Potatoes release moisture. In a sealed plastic bag, that moisture gets trapped, creating a humid microclimate that invites mold and rot.
- Paper bags are great. They block light but let air circulate.
- Mesh bags are okay, but they let in too much light.
- Cardboard boxes with a few holes poked in the side are probably the best DIY solution.
- Burlap sacks are the gold standard if you’re buying in bulk.
To Wash or Not to Wash?
Never wash your potatoes until you are literally ready to peel or chop them.
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Dirt is actually a protective layer. It helps keep moisture in and prevents the skin from drying out too fast. When you wash a potato, you’re adding moisture to the skin that is almost impossible to get completely dry. Even a tiny bit of dampness in storage will lead to fungal growth. If they’re really caked in mud, just use a soft, dry brush to knock the big clumps off. Save the scrub brush for dinner time.
Different Spuds, Different Rules
Not all potatoes are created equal. This is a nuance people often miss when looking up how to store potatoes properly.
Russets (the thick-skinned ones) are the tanks of the potato world. They have thick skins and can handle longer storage. They’re the ones you can keep for months if the conditions are right.
Then you have your thin-skinned varieties:
- Yukon Golds
- Red Bliss
- Fingerlings
- New Potatoes
These guys are much more delicate. Their skins are thin and they lose moisture rapidly. Don’t expect a bag of red potatoes to last more than a couple of weeks even in perfect conditions. They’re meant to be eaten fresh. If you’re stocking up for a long winter, stick to the Russets or late-harvest varieties like Kennebecs.
The Sprout Dilemma: To Eat or Not to Eat?
So, you found a potato with a couple of "eyes" peeking out. Is it garbage?
Not necessarily. If the potato is still firm and the sprouts are small, just knock them off with your thumb or a knife. The potato is still safe to eat. However, if the potato feels soft, shriveled, or "squishy," it’s gone too far. At that point, the potato has converted too much of its internal starch into fuel for those sprouts, and the texture will be mealy and unpleasant.
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And if it's green? Cut the green parts off. If the whole thing is green, toss it. It's not worth the stomach flu-like symptoms.
Real-World Troubleshooting
Sometimes you do everything right and they still go bad. It happens.
Check your storage area for "hot spots." Is your pantry sharing a wall with the oven? That heat can bleed through and ruin your produce. Is there a leaky pipe under the sink providing just enough humidity to rot your spuds? Small environmental factors matter.
A study by researchers at the University of Idaho suggests that even the variety of potato within the "Russet" family matters. A "Russet Burbank" stores differently than a "Russet Norkotah." Since you usually don't know the specific cultivar at the grocery store, your best bet is to check your stash once a week. One rotten potato really will spoil the bunch. The gases released by a single decaying tuber will accelerate the breakdown of everything around it.
Practical Steps for Long-Term Success
Stop buying the 20-pound bag unless you have a massive family or a very cool, dark basement. For most of us, the 5-pound bag is the limit.
Once you get home, take them out of the plastic immediately. Transfer them to a paper grocery bag. Fold the top over loosely—don't staple it shut. Place that bag in the lowest, darkest cabinet you have, preferably one that isn't near the dishwasher or the fridge (which exhausts heat).
Check them every time you go to cook. If you feel one getting soft, use it that night. If you see a sprout, rub it off.
By managing the "Big Three"—Light, Temperature, and Airflow—you can easily double the shelf life of your potatoes. It saves money, reduces food waste, and honestly, a properly stored potato just tastes better. It stays starchy, fluffy, and exactly what you need for that perfect mash or crispy roast.
Next time you're at the store, skip the fancy storage gadgets. A simple paper bag and a dark corner are all you really need. Move the onions to a bowl on the counter and give the potatoes the lonely, dark space they crave. They'll stay fresh, you'll stay healthy, and your dinner will thank you.