Buzz
Buying potatoes in bulk is often more cost-effective than purchasing individual ones. Raw potatoes are versatile, nutritious, and have a long shelf life, making it a good idea to buy them in large quantities so that you always have some available. However, refrigerating them is a mistake.
Fresh potatoes are the foundation of many delicious dishes, such as creamy mashed potatoes and potato gratin. But keeping raw potatoes in the fridge can actually ruin them. We'll explain why storing potatoes in the fridge is a bad choice and provide tips for proper storage.
Here's why you shouldn't keep potatoes in the fridge.
Refrigerating potatoes can be detrimental in two major ways.
The taste and texture of potatoes deteriorate when they are refrigerated.
Refrigerated potatoes undergo a change in flavor and texture because their sugar content alters. The cold temperatures activate an enzyme in the potatoes, which converts their natural sugar—sucrose—into glucose and fructose. This chemical change results in a sweeter and grittier taste and texture, which may not harm your health but could ruin your recipe.
The formation of a potentially cancer-causing compound.
When cold-stored potatoes are cooked at high temperatures—whether baked, fried, or roasted—they can produce a harmful chemical. The high heat causes the glucose and fructose in refrigerated potatoes to react with the amino acid asparagine, leading to the creation of acrylamide.
Acrylamide
Research indicates that acrylamide may be linked to cancer, specifically kidney, endometrial, and ovarian cancer. The American Cancer Society reports that the strongest evidence comes from animal studies, and human studies remain inconclusive. The Environmental Protection Agency (EPA) states that this chemical is 'likely to be carcinogenic to humans.'
How to reduce acrylamide.
According to the United Kingdom’s Food Standards Agency (similar to the U.S. Food and Drug Administration), 'It isn't possible to stop acrylamide being produced or to remove it from foods once it has been produced.' The FSA and comparable U.S. agencies continue to research acrylamide to understand how and when it forms, and how to minimize its levels when it does.
This research has led to several important findings. These recommendations from the National Institute of Environmental Health Sciences may help you reduce your exposure to potentially harmful acrylamide:
- Fry foods at temperatures lower than 338°F. Higher temperatures speed up the process that turns sugars into acrylamide.
- Avoid overcooking fried, baked, or roasted foods: Aim for a golden-yellow color, not a golden-brown one.
- If you've refrigerated your potatoes, soak them in water for 30 minutes. This will help draw out some of the sugars into the water. Remember to drain and pat the potatoes dry before cooking.
- Cook other foods that may form acrylamide to a minimal level. For instance, toast should only be lightly toasted.
The Best Way to Store Potatoes
To keep both your potato dishes and your health in top shape, avoid storing raw potatoes in the fridge. Instead, follow these steps to store them safely for up to six months.
Inspect for Damage
Check raw potatoes for any damage—whether from pests, handling, or disease—and only store those that are in perfect condition. For potatoes with blemishes, cut away the bad parts and use the remaining good portions immediately.
Select the Proper Container
To ensure proper ventilation, place fresh raw potatoes in a cardboard box, paper bag, mesh bag, or a basket. The bags in which potatoes are often sold at stores are usually ideal for storage, provided they are not plastic. Even if a plastic bag has perforations, it still hampers airflow, which reduces the potatoes' shelf life.
Choose the Right Storage Location
Keep potatoes in a cool, dark, and slightly moist environment. The optimal temperature range of 45 to 50°F is cooler than room temperature, yet warmer than a refrigerator.
If a root cellar is unavailable, an unheated basement works perfectly for storing potatoes. An insulated garage or shed is also a viable option for winter storage. If neither of those spaces is accessible, a pantry or kitchen drawer will suffice.
Ensure Darkness
Storing potatoes on the kitchen counter or in any area exposed to light is not advisable, apart from the refrigerator. Light exposure causes potatoes to turn green due to chlorophyll production. While chlorophyll itself is harmless, it triggers the formation of glycoalkaloids, which, although safe in small quantities, can be toxic in excess, leading to symptoms like headaches, nausea, and diarrhea.
According to the USDA, tubers with high glycoalkaloid levels, especially solanine, "taste bitter, and can be harmful if eaten in large quantities." To stay safe, avoid consuming the green parts of potatoes. If you cannot discard the entire potato, it is best to cut off the green sections, which signify a higher concentration of solanines.
Avoid Storing Potatoes and Onions Together
Even though potatoes and onions share similar storage needs—cool, dark, and well-ventilated conditions—it’s best not to store them together. Placing them side-by-side may seem practical, but it is not ideal.
Onions release ethylene gas, which accelerates ripening, causing nearby potatoes to spoil more quickly. Meanwhile, the high moisture content in potatoes can cause onions to become soft, brown, and mushy.
You don't need a major renovation to create space for both potatoes and onions. A separate drawer in your kitchen or a little distance between them in the basement is all it takes to keep both root vegetables stored properly.
Remember to Check on Them
Regularly inspect your stored potatoes and remove any that are soft or shriveled before they affect the others. If a potato has sprouted, it’s safe to eat as long as it remains firm and isn’t shriveled. Just make sure to remove the sprouts before cooking.
