Storing and Handling

Keep potatoes in a cool, dry, dark place, ideally at 55°–60°F (13°–16°C). If they will be used quickly, you may keep them at room temperature.

Do not refrigerate. Temperatures below 45°F (7°C) convert potato starch to sugar. Refrigerated potatoes must be stored at 50°F (10°C) for 2 weeks to change the sugar back to starch.

New potatoes do not keep well. Purchase only 1 week’s supply at a time.

Potatoes begin to turn brown as soon as they are peeled. To prevent browning, place peeled potatoes in cold water immediately. Potatoes may be peeled in advance and stored a short time under water, although some nutrients will be lost.