How to Store Potatoes
Potatoes store for months if you get three things right: dark, cool and ventilated. Get any one wrong and they sprout, green or rot.
The conditions
| Factor | Target | Why |
|---|---|---|
| Temperature | 4–10°C | Below 4°C turns starch to sugar; above 10°C sprouting |
| Light | Complete darkness | Light makes them green and produce solanine |
| Humidity | High but not wet | Dry air shrivels them; wet causes rot |
| Airflow | Good | Trapped moisture rots the whole sack |
What not to do
- Do not refrigerate. Below 4°C the starch converts to sugar, and they turn dark and sweet when cooked.
- Do not use a sealed plastic bag. Condensation builds and the whole bag rots.
- Do not store with onions. Each makes the other sprout faster.
- Do not wash before storing. Washing removes the protective skin and invites rot.
How to store them properly
- Cure first. If home-grown, leave in a dark, airy place at 10–15°C for 1–2 weeks so the skins toughen.
- Do not wash. Brush off dry soil only.
- Sort out damaged ones. One rotting potato spoils the batch — eat or discard any with cuts.
- Store in paper sacks, hessian, or a slatted crate — never sealed plastic.
- Keep in the dark. A cupboard, a cellar, or a box with a lid and ventilation holes.
Storage times
| Condition | Time |
|---|---|
| Cool, dark, ventilated (4–10°C) | 3–6 months |
| Room temperature, dark | 2–4 weeks |
| Fridge | 2–3 weeks (but texture suffers) |
| Cooked, in the fridge | 3–5 days |
Greening: what it means
A green potato has produced solanine, a toxin. It happens when potatoes are exposed to light.
- Small green patch: cut it away generously, with some of the surrounding flesh
- Large green area, or green throughout: discard
- Sprouts: remove them; badly sprouted potatoes are bitter and should be discarded
Never eat green potatoes raw, and do not assume cooking makes them safe — solanine is not destroyed by normal cooking temperatures.
If they have already sprouted
Small sprouts can be rubbed off and the potato used soon. Long, soft sprouts mean the potato has used its stored energy — it will be soft and bland. Plant them instead, if the season suits.
Common questions
How long do potatoes last?
Three to six months in cool, dark, ventilated conditions at 4-10C. At room temperature, only 2-4 weeks.
Should potatoes be kept in the fridge?
No. Below 4C the starch converts to sugar and they turn dark and sweet when cooked. A cool cupboard or cellar is better.
Can you eat green potatoes?
Small green patches can be cut away generously. A potato that is green throughout should be discarded - the green is solanine, and cooking does not destroy it.
Why do my potatoes sprout so fast?
Warmth and light. Keep them below 10C in complete darkness, and do not store them with onions, which speeds up sprouting in both.
Storage times for rice, flour, beans, oils and eggs: Food Storage Time Lookup.