Use the damaged potatoes within a day or two, cutting out any damaged or unattractive parts before use. “Cure” the potatoes to reverse damage and extend their storage life (see curing step below). Throw badly-damaged or rotting potatoes out.
Additionally, you’ll want your potatoes to stay well-ventilated. Most potatoes are sold in mesh bags that allow air to pass through — these are fine. Don’t transfer the potatoes to an airtight container. If you picked the potatoes yourself, try layering them in wicker baskets or ventilated boxes. Add a page of newspaper between each layer. Cover the top layer with newspaper as well.
Note that refrigerators are too cold for potatoes and can ruin their taste. See the section below for more information. [2] X Research source
Greening: The potato gains a subtle green color. Over time, the flesh will soften and appear slightly withered. Often caused by exposure to light. If there is only slight greening, cut away the green portions of the skin before cooking. [3] X Research source Sprouting: Small bud-like “sprouts” start to grow out of the potato. Usually accompanied by greening/softening. Cut the sprouts away before cooking if the potato isn’t too soft or green. Rot: The potato appears to be visibly decaying — it may smell bad, have a soft texture, and/or be covered with mold. Throw out rotting potatoes and replace any paper that was touching them.
Lay your potatoes on a bed of newspaper in a cool, dark place. Raise the temperature to 50-60 degrees Fahrenheit (10-15 degrees Celsius), slightly higher than normal for storage. Let the potatoes sit this way undisturbed. After about two weeks, the potato skins will be thickened and dry. Brush off any large clumps of dirt from the surface of the potato and store them according to the directions above (this will require you to lower the temperature slightly).
If your potatoes are covered with dirt, let them dry out, then use a dry brush to remove any noticeable clumps. You can (and should) wash them right before you start to cook them.
If you do put potatoes in the fridge, let them warm to room temperature gradually before cooking. This will reduce the discoloration (though it may not completely eliminate it). Potatoes stored in the refrigerator may also form acrylamide, a chemical that’s been flagged as a cancer risk. [6] X Trustworthy Source US Food and Drug Administration U. S. government agency responsible for promoting public health Go to source
