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Bettesworth Construction
Food Safety

How to Keep Stored Potatoes From Sprouting

Cool, dark, dry storage with airflow slows potato sprouting. Learn where to keep potatoes, how refrigeration guidance differs, and when to discard them.

By Bettesworth Construction Team 3 min read
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Store potatoes in a cool, dark, dry place with good airflow to slow sprouting. Don’t wash them before storage; brush off loose soil, keep them away from moisture and light, and check them periodically. No household method stops sprouting indefinitely: potatoes are living tubers and eventually begin to grow.

Where should you store potatoes?

Choose the coolest practical place that stays dark, dry and ventilated, such as a pantry or cellar. The European Food Information Council (EUFIC), in guidance updated 22 June 2026, suggests 7–12°C for household storage and says properly stored potatoes can last up to one month. That is consumer guidance, not a guarantee: variety, condition at purchase and conditions at home all affect how long potatoes keep.

Keep potatoes out of direct light, which can cause greening, and avoid dampness or condensation, which encourages spoilage. Don’t wash them before storing; brush away loose soil and wash them when you’re ready to prepare them. A ventilated basket or bin can help keep potatoes organized and allow airflow, but no particular container is established as a way to prevent sprouting.

Keep them away from ethylene-producing produce

EUFIC advises keeping potatoes away from produce that releases ethylene, since it can contribute to early sprouting. Store potatoes separately rather than beside that produce.

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Can you store potatoes in the refrigerator?

Guidance differs. The U.S. Food and Drug Administration (FDA) advises storing potatoes outside the refrigerator, preferably in a dark, cool place such as a pantry or closet, because refrigeration can result in increased acrylamide when potatoes are cooked. EUFIC’s guide, updated 22 June 2026, says refrigeration can be practical when a suitable cool, dark place is unavailable and reports that recent evidence suggests home refrigeration does not significantly increase acrylamide-forming potential compared with a cool, dark place.

If you have a suitably cool, dark storage spot, it follows the FDA’s recommendation. If you don’t, EUFIC considers refrigeration a practical option. Whichever location you use, keep potatoes dry and check them for spoilage.

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Why do potatoes sprout, and can storage stop it?

Potatoes are living tubers. They pass through a period of dormancy after harvest, then naturally begin to sprout as they age. Cool, dark storage slows this process and helps limit deterioration, but it cannot prevent sprouting forever. There is no single best temperature for every potato: professional storage targets vary according to whether potatoes are intended for planting, eating or processing, and colder storage can increase sweetening.

For context, the Food and Agriculture Organization of the United Nations (FAO) gives professional storage ranges of 3–5°C for seed potatoes, 4–8°C for ware potatoes stored for several months, and 7–10°C for processing potatoes. These are commercial guidance, not household targets. FAO also describes 90–96% relative humidity for professional stores to limit shrinkage while avoiding condensation; at home, focus on keeping potatoes dry and preventing condensation rather than trying to manage humidity numerically.

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Are sprouted or green potatoes safe to eat?

Sprouts and green areas may contain higher concentrations of glycoalkaloids. EUFIC advises cutting small sprouts and green patches away generously if the rest of the potato is in good condition. Remove dark spots or damaged areas generously as well. Discard potatoes that are extensively green, rotten, bitter or far advanced in sprouting.

Hong Kong’s Centre for Food Safety advises discarding the whole potato when in doubt. Glycoalkaloids are heat stable, so cooking does not reliably remove them. If a potato tastes bitter, stop eating it.

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How to check and store a bag of potatoes

  1. Sort them. Remove potatoes that are rotten, extensively green or already far advanced in sprouting so you can assess the rest.
  2. Leave them unwashed. Brush off loose soil; wash potatoes just before use.
  3. Choose a location. Use a cool, dark, dry pantry or cellar when available. Keep potatoes away from ethylene-producing produce.
  4. Allow airflow. A ventilated basket or bin is an optional storage aid; avoid trapping moisture or letting condensation form.
  5. Check periodically. Remove spoiled potatoes and assess sprouts or green areas before cooking. Cut away small affected areas generously only when the remaining potato is sound; discard it if it is extensively green, rotten, bitter or heavily sprouted.

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