How to Store Potatoes in Your Refrigerator

Store potatoes in the crisper drawer, not on a shelf

Potatoes last longest in the crisper drawer set to high humidity, where they stay around 40°F and resist sprouting and shriveling. The cold slows the natural ripening process that turns potatoes soft and sprouty. Keep them in a paper bag or cardboard box inside the crisper—paper breathes and lets moisture escape slowly, while plastic traps condensation and speeds decay.

Do not wash potatoes before storing them. Moisture on the skin invites rot. If they arrive dirty, wipe them with a dry cloth or let soil dry completely, then brush it off. Store them unwashed and wash only when you are ready to cook.

Keep potatoes away from onions and garlic. Both release gases that speed sprouting in potatoes. If your crisper is small, store them in separate drawers or use the main shelf in a sealed paper bag, accepting that they will last a few days shorter than in ideal conditions.

Key Takeaways

• The crisper drawer at high humidity is the best spot because cold temperature and moisture control slow sprouting and keep potatoes firm for weeks.
• Store potatoes in paper bags or cardboard boxes, never plastic, so condensation does not collect and cause rot.
• Wash potatoes only right before cooking, because water on the skin creates conditions for mold and bacterial growth.
• Keep potatoes separate from onions, garlic, and apples, which release ethylene gas and trigger sprouting even in cold storage.
• Potatoes stored in the crisper at 40°F last three to four weeks; those on a shelf or in warmer areas last one to two weeks.

Why the crisper drawer works better than the main shelf

The crisper drawer maintains steady humidity and temperature in a way the main shelf cannot. Potatoes are living tissue—they continue to respire and release moisture even after harvest. On an open shelf, that moisture evaporates into the refrigerator air, and the potato shrivels. In the crisper, the drawer walls trap that moisture, so the potato stays plump and the starch stays intact.

Temperature matters just as much. Potatoes stored below 50°F convert starch to sugar, which changes flavor and texture—they become sweeter and grainier when cooked. The crisper at 40°F is cold enough to slow sprouting without crossing that threshold. If your refrigerator runs very cold (below 38°F), the main shelf is actually safer than the crisper, because the crisper may dip lower.

Check your refrigerator's temperature with a simple thermometer. Most refrigerators hold 35 to 40°F. If yours runs colder, store potatoes on the main shelf in a sealed paper bag instead.

How to set up your crisper for potatoes

Most crispers have a humidity slider or dial. Set it to high humidity (usually marked with a water droplet or "high" label). High humidity means the drawer seals tighter and traps moisture. Low humidity opens a vent and lets moisture escape—that setting is better for leafy greens and vegetables that rot easily, not potatoes.

Place potatoes in a paper bag or cardboard box before putting them in the drawer. Poke a few small holes in the bag so air can circulate slightly—this prevents the bag from becoming a steam trap if condensation builds up. Do not use plastic bags, which seal too tightly and create a wet environment where mold thrives.

If you do not have a crisper drawer, use the main shelf and wrap potatoes loosely in paper towels, then place them in a paper bag. This is not ideal, but it works for a week or two. Avoid the door shelves entirely—they are the warmest part of the refrigerator and potatoes will sprout quickly there.

Signs that potatoes are going bad in storage

Soft spots, wrinkles, and sprouting are the main signs that a potato is past its best. A soft spot means the cells inside have broken down—that part will be mushy when cooked and may taste off. A wrinkled skin means the potato has lost too much water and will be dry and mealy. Small sprouts mean the potato is waking up and converting starch to sugar; you can cut sprouts off and use the potato, but it will not taste as good.

Green skin is a sign of solanine, a compound that forms when potatoes are exposed to light. Solanine tastes bitter and can cause stomach upset in large amounts. If a potato has green patches, cut them away before cooking, or discard the potato if the green covers more than a quarter of the surface.

Mold or slime means the potato has rotted and should be thrown away. Mold can spread to nearby potatoes, so check the ones stored next to it. A musty or fermented smell also signals rot—trust your nose and discard the potato.

How long potatoes last in the refrigerator

Potatoes stored in the crisper at high humidity last three to four weeks. Waxy varieties like red potatoes and fingerlings last slightly longer than starchy varieties like russets, because their lower starch content means less sprouting pressure. Russets and Yukon golds last about three weeks in ideal conditions.

Potatoes stored on the main shelf or in a paper bag without crisper humidity last one to two weeks. Potatoes stored at room temperature (around 70°F) last one to two weeks as well, but they sprout faster and develop a sweeter taste as starch converts to sugar.

The exact timeline depends on how mature the potato was when you bought it. New potatoes (thin-skinned, harvested early) last only one to two weeks even in the crisper. Mature potatoes with thick skin last the full three to four weeks. If you buy potatoes in bulk, use the new ones first and save the thick-skinned ones for later.

What to do if your refrigerator is too cold for potatoes

If your refrigerator runs below 38°F consistently, the crisper may be too cold and potatoes will convert starch to sugar faster than normal. You will notice the cooked potato tastes sweeter and has a grainier texture. This is not dangerous, but it changes the dish.

Move potatoes to the main shelf, which is usually a degree or two warmer than the crisper. Wrap them in paper towels and place them in a paper bag to slow moisture loss. Check the temperature with a refrigerator thermometer to confirm where the warmest spot is—usually the top shelf near the door, though not on the door itself.

If your refrigerator is consistently below 35°F, consider storing potatoes in a cool pantry or basement instead. A dark, well-ventilated space at 50 to 60°F is actually better for long-term storage than a very cold refrigerator. Potatoes will last two to three weeks at that temperature without the starch-to-sugar conversion.

Organizing potatoes with other produce

Keep potatoes in their own section of the crisper or in a separate drawer if you have one. They release ethylene gas as they age, which speeds ripening in nearby produce. Apples, onions, and garlic are the worst neighbors—all three release ethylene and will cause potatoes to sprout faster. Tomatoes and avocados also release ethylene, so store them elsewhere.

Potatoes do not mind being near carrots, beets, or other root vegetables. They also store well near leafy greens, as long as the greens are in a separate bag so potato moisture does not make them slimy. Keep herbs like basil and cilantro away—they wilt quickly in high humidity.

If your crisper is crowded, prioritize keeping potatoes away from onions and apples. A potato stored next to an onion will sprout noticeably faster than one stored alone. If space is tight, use a sealed paper bag for potatoes and a separate bag for onions, both in the same drawer—the bags will slow gas transfer.

Frequently Asked Questions

Can I store cut potatoes in the refrigerator?

Yes, but use them within a day or two. Cut potatoes oxidize and turn brown or gray, and they lose moisture quickly. Place cut potatoes in a container of cold water to slow browning, and change the water every few hours. Store them on the main shelf, not the crisper, because they need air circulation to prevent mold.

Should I store cooked potatoes differently than raw ones?

Cooked potatoes last three to four days in an airtight container on the main shelf. They do not need the crisper. Let them cool to room temperature before sealing the container, or condensation will make them soggy. Cooked potatoes can also be frozen for up to three months if you want to store them longer.

Why do potatoes turn green in the refrigerator?

Green skin forms when potatoes are exposed to light, even in the refrigerator. Store them in a paper bag or cardboard box to block light. If a potato has turned green, cut away the green parts before cooking. A little green is safe to remove; if more than a quarter of the potato is green, discard it.

Can I store potatoes in the freezer?

Raw potatoes do not freeze well—they become mushy and watery when thawed. Cooked potatoes freeze much better. Boil or bake potatoes, let them cool completely, then freeze them in an airtight container or freezer bag for up to three months. Thaw them in the refrigerator before reheating.

What if I see small white spots on a stored potato?

Small white spots are usually just dried skin or mineral deposits and are safe to eat. Scrub them off under running water. If the spots are fuzzy or slimy, that is mold and the potato should be discarded. When in doubt, cut into the potato—if the inside is white and firm, it is fine to use.