How to Store Potatoes

Cool, dark, humid, and ventilated storage keeps cured potatoes for months — without washing first.

Good storage can keep late potatoes for many months. Bad storage sprouts them in weeks.

After curing

Only store sound, cured tubers. Eat damaged ones first.

Target conditions

Home-garden extension ranges commonly land here:

Temperature: about 40–50°F (Maryland / Clemson). UMN discusses colder moist storage ranges as well; for home frying quality, avoiding very cold sweetening matters.
Humidity: high (often cited around 90% RH)
Light: none — darkness prevents greening
Ventilation: breathable bags, crates, or baskets — not sealed plastic sweat bags

A cool basement corner, root cellar, or dedicated fridge drawer used carefully can work. Ordinary kitchen counters are usually too warm.

Refrigerator caveats

Cold storage can convert starch to sugar (cold-induced sweetening), which affects frying color/flavor. If you refrigerate, let potatoes warm before cooking when quality matters, and keep them dark and dry enough not to rot.

What not to do

Do not wash before storage
Do not store beside ripening apples/bananas if you can help it (ethylene encourages sprouting)
Do not leave in bright pantries

Problems in storage: