Three things to keep in mind about storing potatoes:
- Potatoes are roots that are engineered to grow plants. They are valuable to us as sources of nutrients because they are engineered to be sources of nutrients for the plant they are destined to sprout. The plant part of potatoes aren’t edible (for humans), so you need to store your potatoes so as to discourage sprouting and turning into a plant. A potato that has sprouted isn’t, in and of itself, inedible, but once it starts sprouting, the plant (stems and leaves, etc.) leaches away the nutrients from the potato–as nature intended.
- Warmth and humidity are what a potato desires to fulfill its destiny. To prevent sprouting, store your potatoes in a cool and dry place. The fridge might seem like a “cool” and “dry” place, but refrigerators are actually very humid, so don’t put your potatoes in there. It’s better to find a cupboard or cabinet that is out of direct sunlight, and away from sources of humidity.
- Bear in mind that dishwashers create a lot of humidity, as do stove tops, if you spend a lot of time boiling liquids. Find a spot away from these areas.
- Don’t store onions and potatoes together. It might seem logical to store them in the same place, since both like a cool, dark environment for long-term storage. But, they are not compatible roommates. Onions give off ethylene, which causes potatoes to “ripen”, reducing their shelf life. Potatoes can give off enough moisture to cause onions to liquify (which is also not good). If you need to store them in close proximity, make sure you have adequate ventilation, so that the moisture and ethylene can dissipate.