I Asked 3 Farmers How They Store Potatoes, and Their Responses Were Alike

We all appreciate the fresh taste of fruits and vegetables and the way they help us celebrate the changing seasons. But let’s face it: they can be tricky. For example, tomatoes should always be stored at room temperature, while others, like most vegetables, fare better in the crisper drawer. And don’t even get us started on ethylene—the natural gas some produce emits that can make other foods ripen and spoil faster, creating some curious “frenemies” in the produce aisle.

With so many food storage rules to remember, we often second-guess ourselves when we bring our fruits and vegetables home. So, we went back to the basics and consulted the experts. We asked farmers who have spent years growing, storing, and enjoying produce to share their best advice on how to store one of our favorite year-round staples: potatoes. Keep reading for expert-approved tips on storing potatoes, straight from the farmers themselves.

Meet the Farmers

• Mark Darrington, owner of Big D Farms in Declo, Idaho, who has been growing potatoes for 40 years
• Randy Davidson, a Wenatchee, Washington-based produce field inspector for Whole Foods Market, who regularly inspects Russet and fingerling fields in the Pacific Northwest
• Bryan Wada, CEO of the 81-years-strong potato brand Wada Farms in Pingree, Idaho

The Best Way to Store Potatoes, According to Farmers

“Once a potato is removed from its natural environment (whether that’s the soil or a controlled storage area), it starts doing what it’s meant to do: sprout,” explains Darrington. To keep your potatoes fresh and prevent sprouting, it’s essential to store them in conditions similar to a fall field or a climate-controlled storage cellar,” he adds.

The three potato experts we spoke to agree that the best way to store potatoes is in a cool, dark, and well-ventilated space, ideally at around 50°F (10°C). A pantry, dark closet, basement, or root cellar are great options. By the way, the same storage methods apply to sweet potatoes. You can store potatoes exposed to the air, or in a basket, mesh bag, or an open paper bag to promote airflow.

It might be tempting to wash your potatoes right when you bring them home, but Wada recommends waiting until just before you’re ready to cook them. “We rinse potatoes at the farm, but leave a little soil on them to help preserve freshness,” he says. “Once the potato’s environment changes—like when the protective layer of soil is removed—it wakes up, and that’s when sprouting and spoilage can begin.”

Moreover, excess moisture on potatoes, or any produce, tends to speed up spoilage. Unless you plan to dry them thoroughly, it’s best to hold off on washing them until you’re ready to use them.

The Worst Ways to Store Potatoes

Apart from washing them (especially washing and leaving them wet), there are four other common mistakes that could be ruining your potatoes. Here’s what to avoid when storing your spuds:

• Next to apples, bananas, onions, or other ethylene-producers. This will accelerate the breakdown in the potatoes, Davidson confirms. If you want to know which foods produce the most ethylene, the University of California San Diego has a handy list of ethylene-producers and ethylene-sensitive here.
• In the refrigerator. Never store potatoes below 45 degrees F (7 degrees C), Darrington advises. “The cold will convert the potato starch into sugar. The potato will be sweeter than preferred and will turn brown when you cook it,” he says. On the flip side, heat isn’t ideal either, so try to make room temp the highest temperature.
• On the counter or anywhere that may be exposed to direct sunlight. When potatoes are exposed to prolonged levels of light, they will likely soften, turn green and/or sprout, and “will taste bitter when cooked,” Darrington adds. 
• Near spoiled spuds. “One bad apple spoils the bunch” might be an old idiom, but one bad potato does the same. If you notice any potatoes with green, dark, or wrinkled skin, a musty or “off” odor, or a soft-to-the-touch texture, remove them as soon as possible to compost or discard. Never eat green potatoes, as they may make you sick, according to Potatoes USA. 

Tip: If your sprouted potato has just a small sprout or two, and the potato is still firm with no signs of spoilage, it’s usually safe to trim, wash, and eat. However, if you notice long sprouts, or the potato is turning green or shriveling, it’s best to discard it. But don’t throw out those sprouted potatoes just yet! Cut a heavily sprouted potato into pieces, ensuring each piece has at least one sprout, then plant them in the soil or a container garden. In the next season, they could grow into new potatoes for you to enjoy.

How Long Do Potatoes Last?

Under cool, root cellar-like conditions, potatoes can typically last up to two months, Davidson explains. If kept at room temperature, you’ll usually have around two to three weeks to use them. If you need recipe inspiration, we've been loving Absolutely Ultimate Potato Soup, Sheet Pan Garlic Butter Steak Bites with Veggies, and TikTok Parmesan-Crusted Roasted Potatoes recently.

How to Enjoy Potatoes, According to Farmers

While our expert panel might have a soft spot for potatoes in every form, if they had to pick their top favorites, these four recipes would definitely make the cut:

• Mashed potatoes (“The more butter the better,” according to Wada.)
• Fresh-cut Russet potato French fries
• Air-fried fingerlings 
• Red potato salad