We love potatoes at our house. We like them baked whole or in wedges like Nonna makes them and, of course, mashed potatoes are just the best. Though we tend to keep a couple of potatoes sitting on the kitchen counter, if we don’t use them right away, we stash them in the pantry.
That’s actually the very best place to store potatoes, says Kathy Sponheim, farmer at Michael Family Farms, a fourth-generation family potato farming business, located in the Ohio Central Valley.
“Store your potatoes in a cool, dark, well-ventilated place,” she says. The pantry “is often the best option as it is away from warm areas (cabinets next to ovens or under sinks) and off the countertop (light=greening).”
If you have a basement that’s about 55°F to 65°F, that’s an even better spot to store them, Sponheim says.
But you don’t want your potatoes to get too cold. That’s why you shouldn’t store them in the refrigerator. “I don’t recommend it,” says Sponehim, “as it is below 50°F, and this causes the starch to convert to sugar resulting in a different taste and discoloration when cooked.”
However, TJ Hall, a fourth-generation farmer and partner at Hall Potato Company in Hoople, North Dakota, says there might be times you use the fridge. “It is only OK to put them in the refrigerator when you are looking for a sweeter potato, as the starches turn to sugar in the fridge—for up to two weeks,” he says.
Simply Recipes / Mark Beahm
Air Circulation Is Key
The package the potatoes are sold in—usually paper with some mesh or a perforated bag—should help them last longer. “Air circulation is important as potatoes respire like other living plants,” Sponheim says. “Most bags sold at the store are perforated to ensure airflow.”
Hall agrees. “Potatoes should be kept in a cool, dark place away from sunlight. Paper bags are OK but plastic ones are not—they still need to breathe! Or choose a basket or cardboard box if you have one.”
Hall says it’s fine to store potatoes directly on a shelf in the pantry, but he says if the bag is plastic, ditch it. “Whatever you do, please take them out of the poly (plastic) bag they came in if you did not buy bulk so that they can breathe,” Hall says.
It’s also important not to wash potatoes until you are ready to use them. “Moisture when storing promotes early spoilage,” Sponheim points out, suggesting you really shouldn’t wash any fruits or vegetables before storing them.
More Tips for Storing Potatoes
Some fruits and vegetables are sensitive to ethylene, a naturally produced gas that can cause produce to ripen more quickly. There’s disagreement about how sensitive potatoes are to ethylene. To be on the safe side, keep them away from produce that emits the gas including bananas, peppers, and avocados.
It helps shelf life if you start by choosing the best potatoes. “At the store, you will want to look for firm, smooth potatoes,” Hall suggests. “Potatoes that feel spongy to the touch indicate they are not at their best; they are still usable but will not last very long.”
You should dispose of potatoes if you see signs of rot like mold, a foul smell, or mushiness. “If you see mold, do not consume the potatoes and toss immediately,” Hall says. “Black spots are generally harmless. You can cut around the black spots; this is particularly good for times when you are going to mash the potatoes, and aesthetics aren’t as important!”
Don’t worry if you see sprouting or greening, says Sponheim. “The most common are. Simply cut off those affected parts and the rest of the potato is still good to eat.”
