produce
How Long Does Potato Last?
Potato lasts 3–4 weeks in the fridge (accelerates starch-to-sugar conversion; best avoided). Store in a cool (45–55°F / 7–13°C), dark, ventilated spot — a paper bag in a low cupboard is ideal; avoid sealed plastic bags that trap moisture.
Fridge
3–4 weeks
accelerates starch-to-sugar conversion; best avoided
Counter
2–5 weeks
cool, dark, well-ventilated pantry
Freezer
10–12 months
blanched or fully cooked
Pantry
2–5 weeks
cool, dark, dry, well-ventilated
Storage Tips
- Store in a cool (45–55°F / 7–13°C), dark, ventilated spot — a paper bag in a low cupboard is ideal; avoid sealed plastic bags that trap moisture.
- Keep potatoes away from onions; each releases gases that cause the other to sprout faster.
- Do not refrigerate uncooked potatoes — cold converts starches to sugars, creating a sweet, gritty texture and dramatically increasing acrylamide formation when roasted.
How to Tell If Potato Has Gone Bad
Signs to look for
- Strong, musty, or earthy smell that is distinctly unpleasant (beyond the normal earthy potato scent).
- Soft, shriveled, or wrinkled skin throughout — small soft spots can be cut away, but entirely mushy potatoes should be discarded.
- Large green areas or extensive sprouting — green skin contains solanine, a toxic compound; cut away all green and sprout areas generously before cooking.
Frequently Asked Questions
Are sprouted potatoes safe to eat?
With minor sprouting, yes — cut off all sprouts and any green skin generously (at least 1 inch around) and cook as normal. The sprouts and green areas contain solanine, which causes nausea. A potato that is mostly sprout or entirely green should be discarded.
Why do refrigerated potatoes taste sweet?
Cold temperatures convert potato starches into simple sugars (glucose and fructose). While this makes the raw potato sweeter, it also causes excessive browning and a slightly off, sweet flavor when roasted or fried.
Can you freeze raw potatoes?
Not successfully — raw potatoes have very high water content and their cell walls rupture when frozen, producing a waterlogged, grainy texture. Always blanch or fully cook before freezing. Frozen mashed potato and pre-cooked potato cubes work well.
Related Ingredients
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