According to the global food quality website, it is now advised to store potatoes in the refrigerator despite previous recommendations against it. Recent research has shown that there is little difference in the amount of toxic acrylamides when potatoes are stored in the fridge or at room temperature.
Potatoes should be kept in a cool, dry place away from light to prevent the formation of harmful substances. The skin of potatoes contains “phytoalexins” that can be identified by their green color. Large potatoes with a green skin can have this color removed by peeling off a whole centimeter, while smaller potatoes with a green skin should be discarded.
In addition to keeping potatoes in a cool and dry place, it is important to ensure proper ventilation when storing them. A perforated plastic bag is not sufficient for this purpose, and in such conditions, potatoes can rot quickly.