Keep potatoes in a dark, cool, well-ventilated place, ideally at about 7–10 °C. Use a paper or mesh sack, a basket or a wooden crate. Remove any green, soft or damaged tubers and check the rest regularly.
Choose a dark, cool and well-ventilated place
Light makes potatoes turn green, so keep them away from windows and bright lamps. A cool place at about 7–10 °C with steady airflow works well.
A fridge is too cold for storing a large supply over a long period. Avoid warm spots beside a cooker or radiator, where potatoes lose their firmness and sprout sooner.
Use packaging that lets air through
Leave potatoes in a mesh or paper sack, basket or wooden crate. Do not seal them in an airtight plastic bag, which traps moisture.
Spread a large quantity in a shallow layer or divide it between several crates. This makes it easier to inspect and to spot a tuber that is softening or starting to rot.
Check your supply regularly
Every few days, check for green, soft, damaged or rotten tubers. Remove them so that they do not affect the rest of the supply.
Check potatoes again before cooking. Do not use heavily green tubers. Remove small sprouts and use firm potatoes as soon as you can.