It can be frustrating to buy a bag of potatoes only to have them sprout and turn mushy before you’ve used them all. But fear not, blogger Jerry James Stone has the perfect solution.

According to Jerry, speaking to Express, his simple storage tip can keep potatoes fresh for up to six months if stored correctly. “Storing potatoes is quite simple,” Jerry says. “Most of them prefer a cool, dark environment.”

While this is common knowledge, Jerry emphasizes the correct way to store them, including an interesting tip: store potatoes in a brown paper bag. “Just get a brown paper bag and leave it open,” Jerry advises. He explains that plastic bags, especially sealed ones, are not suitable as potatoes don’t like moisture.

“When using a brown paper bag, leave the bag open and store it in a cool, dark, and well-ventilated area,” Jerry warns. If potatoes are exposed to light, they will turn green and develop a bitter taste, so it’s crucial to store them in the dark.

Never eat sprouted potatoes. Illustrative image.

The ideal temperature for storing potatoes is between 45-50°F (7-10°C), as warmer temperatures can cause them to sprout quickly. Jerry recommends storing potatoes anywhere in the house or garage that can maintain a steady temperature within this range.

With this method, Jerry assures that potatoes can stay fresh for up to three months and even up to six months. For even better preservation, avoid storing potatoes near ethylene-producing items, such as:

Apples

Bananas

Melons

Tomatoes

Avocados

Pears

Kiwis

Mangoes

Jerry also cautions against storing potatoes in the refrigerator, not just because they will be exposed to light when the door is opened, but for several other reasons. “Putting potatoes in the fridge will cause the starch in the potatoes to turn into sugar, giving them an unpleasant taste.”

Frequently asked questions

To keep potatoes fresh for longer, optimal storage conditions are crucial. Aim for a dark, cool, and dry environment, preferably in a paper bag or open container. Avoid plastic bags, direct sunlight, and proximity to heat sources or other produce emitting ethylene gas.

Potatoes sprout and exhibit a green hue due to exposure to light, particularly sunlight. This triggers chlorophyll production and the formation of solanine, a toxic compound. Sprouts and green areas indicate the presence of solanine, rendering the potato unsafe for consumption.

Temperature plays a pivotal role in potato storage. Ideal temperatures range from 45 to 50°F (7 to 10°C). Higher temperatures expedite sprouting and spoilage, while freezing temperatures damage the cell structure, affecting texture and taste. Humidity is also crucial; aim for relative humidity levels between 85% and 90% to prevent dehydration and sprouting.

Storing potatoes with onions and apples is a common practice, as these produce emit natural gases that inhibit sprouting in potatoes. Onions release a gas that suppresses sprouting, while apples produce ethylene gas, which has a similar effect. However, ensure proper ventilation to prevent ethylene buildup, which can hasten the ripening and spoilage of nearby produce.

The browning of potatoes is caused by oxidation when exposed to air. To prevent this, submerge cut potatoes in cold water, which creates a barrier against oxygen. Alternatively, you can coat cut surfaces with acidic substances like lemon juice or vinegar, which slow down the oxidation process.
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