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Potatoes look robust, but poor storage can make them sprout, turn green, shrivel or rot much sooner than expected<\/strong>. There is no single magic trick. Good storage depends on four main factors: light, temperature, moisture and ventilation.<\/p>\n

For years, consumers were often told never to refrigerate potatoes because cold storage could increase reducing sugars and potentially increase acrylamide formation when potatoes were fried or roasted. More recent evidence has changed that simple rule. The UK Food Standards Agency now states that, to help reduce food waste, potatoes can be stored either in the refrigerator or in a cool, dark, dry place<\/strong>. A study reviewed by its scientific committee found that home refrigeration did not materially increase acrylamide-forming sugars compared with cool, dark storage.<\/p>\n

Quick answer: refrigerator or pantry?<\/h2>\n

If you have a genuinely cool, dark, dry and ventilated pantry<\/strong>, it is an excellent location. If your home is warm, bright or potatoes sprout quickly, the refrigerator is also a valid option<\/strong> for extending storage.<\/p>\n

In either location, avoid trapped moisture and inspect the batch regularly. One rotting potato can introduce moisture and spoilage to neighbouring tubers.<\/p>\n

Light is a major enemy<\/h2>\n

Exposure to light can make potatoes develop chlorophyll and green areas. Chlorophyll itself is not the main safety issue, but greening can coincide with increased levels of natural defensive compounds called glycoalkaloids<\/strong>.<\/p>\n

Do not leave potatoes for weeks in an open basket beside a window or under strong lighting. A paper bag, ventilated box, dark drawer or opaque breathable container is better.<\/p>\n

Dark does not mean airtight<\/h2>\n

A common mistake is sealing potatoes in a plastic bag to block light. If moisture accumulates and airflow is poor, condensation, softening and rot can become more likely.<\/p>\n

Aim for darkness plus ventilation<\/strong>. If potatoes arrive in a mesh bag that lets in too much light, place it inside an open paper bag or ventilated box.<\/p>\n

Should potatoes be washed before storage?<\/h2>\n

Usually not. Washing adds surface moisture, so it is better to store potatoes dry, brush away loose soil if necessary and wash them just before cooking<\/strong>.<\/p>\n

If condensation or water has made the surface damp, allow it to dry before placing that potato back with the rest.<\/p>\n

What happens in the refrigerator?<\/h2>\n

Cold slows metabolic activity and can delay sprouting and loss of firmness. Depending on variety, duration and temperature, it may also change sugar balance and make some potatoes taste slightly sweeter.<\/p>\n

The old blanket advice against refrigeration was based on cold sweetening and concern about acrylamide during high-temperature cooking. The FSA’s updated assessment allows home refrigeration because the observed effect was not materially greater than storing potatoes in a cool, dark place.<\/p>\n

Where should refrigerated potatoes go?<\/h2>\n

Choose a location where they will not be soaked by condensation or liquids from other foods. A paper bag or ventilated container in the vegetable drawer can keep them together and protected from light.<\/p>\n

There is no need to wrap every potato airtight. Inspect them periodically and remove any tuber that becomes wet, very soft or clearly spoiled.<\/p>\n

How to reduce sprouting<\/h2>\n

There is no home method that stops sprouting forever. A potato is a living tuber and will eventually try to grow. You can, however, slow the process<\/strong>:<\/p>\n