The places in the kitchen where potatoes spoil the fastest
Although potatoes may seem resistant, they spoil faster than you might think, especially near light, heat, or poor ventilation.
When potatoes are placed near a window or on the countertop, they receive sunlight or fluorescent light. This light activates photosynthesis and the production of chlorophyll, giving them a green hue. This green color can also be accompanied, especially by sunlight, by the presence of solanine, a chemical that can cause illness. It's also not advisable to store them under the sink or in a cupboard next to the oven, as the high temperatures dry them out and cause them to sprout.
The top of the refrigerator isn't a good option for small potatoes either, because it gets too hot. In older refrigerators, the condenser coils are located up there, and the heat rises.
It might seem obvious to store potatoes in the refrigerator, but it's one of the most common storage mistakes. Keeping potatoes below 7 degrees Celsius (45 degrees Fahrenheit) can convert their starch into sugar, leading to discoloration when cooked and unpleasant sweet flavors. If stored in an unventilated container, such as a plastic bag or a lidded bucket, they become excessively moist and spoil quickly. Piling them up with other foods, like cans or bags of rice, doesn't help either, because air circulation is insufficient.
The ideal place is cool, dark, and well-ventilated. A cool, dark basement or traditional cellar is best; if neither is available, a cool corner of a shed or garage will do. The optimal temperature range is between 7 and 13 degrees Celsius (45 to 55 degrees Fahrenheit), and with other good storage practices, potatoes will stay fresh for two to three months under these conditions. At room temperature, away from heat, light, and crowding, they keep well for one to two weeks, so it's best not to buy more than you can cook within that time. Alternatively, an open paper or burlap sack, or a basket in a dark cupboard, will do.
It's best to keep them separate from other fruits and vegetables. Onions, apples, and garlic release ethylene, a plant hormone that accelerates ripening, and potatoes sprout faster near them. Therefore, a basket with potatoes, onions, and apples might look rustic, but it's not a good way to store them.
