Potato inventory & storage app for easy long term storage of potato, potato packing, potato shipping & sales.

Potato inventory & storage packing brochures:  [Potato inventory & storage packing]     [Farm management]      [RFID]

Potato inventory storage app.

Software app for Potato inventory & storage packing: grading, sorting, and processing.  Includes export, wholesale, and full packing management app.  Built around traceability & recalls:  bar-code inventory, B2B Customer Portal, Shop front,  FARM MANAGEMENT OPTION and more...  Farmsoft provides complete management for onion  packing, broccoli packing, citrus packing, pepper packing, tomato packing, avocado packing, potato packing.  Salad packing, Loose leaf lettuce and other fresh produce such as spinach, rucola, chicory, watercress.  Cucumber packing. Citrus packing app for lemon, orange, mandarin, tangerine, clementine.  Asparagus packing.  Onion inventory & storage.  Potato inventory storage app.

Inventory

Manage incoming Potato inventory & storage inventory, capture supplier details, traceability and costs (optionally capture on PO in advance), create inventory & pallet labels, record storage location of inventory.  Automatic inventory audit trail and tracking.  Unlimited inventory items. Bar-code inventory management.

Stock-take

Perform stock-takes any time by category or storage location.  Know how much onion inventory you have in real time, even search by storage location.  Report by product line and storage location, or product category. 

OPTION:
POTATO FARM Management

Full farm record keeping, activity management, best practices, budgeting, time-sheets, machinery costs, inventory, cherry farm traceability, PHI/WHP management, and more... 

Sales, shipping,  orders

Print pick sheet to pick Potato inventory & storage orders manually, or scan inventory / pallets onto orders, or auto select inventory,  or rapidly sell without an order.  Track paid, and unpaid invoices.  Attach documents to invoices / photos of outgoing shipments.

Traceability & recalls

Instant mock recalls both up and down the supply chain using keys based on supplier lot/batch, supplier name, delivery date, invoice #, inventory #, pallet #, customer reference, order # and more...  Reduces fresh produce food safety compliance costs and makes audits easy.

Invoices, BOL, labels for pallets & inventory

Choose from a gallery of invoices, bill of lading, freight notes, and industry standard fresh produce labels including Walmart, Tesco, Aldi, Coles, Pick 'n Save, Woolworths and more...

Batch packing

Record all batch inputs such as fruit & vegetables, packaging materials, and other raw materials.  Batch costs automatically tracked.  Batch recalls automatically track suppliers & traceability.

Logistics

View open orders & balances. Assign orders to specific staff for picking, assign to trucks / driver, transport company.  Set loading order for multiple orders on one truck.  See when orders are ready shipped and print bill of lading, export documents, and invoices. 

Quality control

Perform QC tests for incoming pepper inventory, packed, pre-shipping. Configure QC tests for ANYTHING you want to test, supplier quality control tracking.  Attach unlimited photos & documents to QC tests from your cell or tablet.  

Price lists

Manage prices that will be used when a customer order is recorded.  Set up price lists for specials, specific products & customers or promotions.  

Dashboards

Profit:  Analyze profit of each onion line, variety, and even track individual customer profit, and batch level cost & profit.  Sales:  Monitor sales progress & shipments.  Quality:  supplier performance & more...

More...

Auto shipment and sale alerts to customers.  Configure BOM, packing / manufacturing processes, special rules to control the processes in your business (your consultant will do this for you).   

Value adding

For food service and processors:  specify the ingredients for each product you manufacture, farmsoft will calculate required quantities to fill open orders and schedule the batch.  Automatic creation of inventory outputs.  All ingredients and inputs are costed.

Unlimited sites & warehouses

Create multiple sites, specify which sites each employee can view (this restricts inventory, orders, invoices etc to selected sites).  Great for businesses with multiple locations across the country or planet.

Advanced tailoring

Add new fields to screens, choose from a wide selection of interfaces (touch based, PC based, data entry, tablet), control special business processes, activate defaults, configure automatic alerts and more...

Purchase orders

Order raw materials, packaging materials and more from suppliers.  Analyze orders and prices using Purchases dashboard. 

Re-order alerts

Receive alerts when inventory needs to be reordered, analyze inventory that will need ordering in the future, and inventory that is approaching expiry...


Finance apps

Integrate with Xero finance, or export invoices (AR) and Purchase Orders (AP) to your chosen finance app like MYOB, Quickbooks, , FreshBooks, Wave, SaasAnt, SAGE and others...

Reduce Potato  inventory & storage waste by 99%

Packing inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce administration time by 60%

Automatic paperwork for packing, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better Potato inventory & storage packing quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate Potato inventory & storage packing orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Easy Potato inventory & storage packing traceability

Perform instant mock recalls and audits at any time, from anywhere. No need to compile reports or search for documents. International food safety standards maintained.

Reduce Potato inventory & storage inventory stocking costs by 10%

Project required ingredients & materials to ensure just in time delivery and reduce inventory overheads & waste.

Faster Potato inventory & storage packing inventory control

Know exactly which inventory is available, where it is, and when it expires:  any-time, anywhere.
No need to manually create reports in spreadsheets, instant real time access to your inventory details.

100% accurate Potato inventory & storage production management

Rapidly assign customer orders to production batches, line & inventory managers receive instant alerts.  Precision processing & packing reduces fresh produce waste.

We’re talking about potatoes. This root vegetable has a pretty long shelf life, and even longer when stored properly. The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It’s important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting. Once this happens, it’s a sign that they’re past their peak. But we’ll get into all of that ahead a little later. For now, learn about the conditions that cause potatoes to ripen and how to prep them for long term storage.

The Science Behind The Spuds
Though potatoes are certainly, well, cut off upon harvest, they continue to breathe (spooky, right?) and, in a way, live on the shelves of grocery stores and in your home. As oxygen from the environment combines with the sugars in patats, it gets respired from the roots as carbon dioxide and water. Storing potatoes in a cool, dark (but not forgotten) place hugely decelerates this inevitable decomposition, protects against sprouting, and, to some degree, sweetens the tubers.

It’s also important not to store potatoes and onions together. Though they seem like two peas in a pod as they’re often both called for in the exact same recipes. However, storing them both together actually does more harm than good. Both of these root veggies contain a lot of moisture, which can lead to faster spoilage. Combined, they produce an ethylene gas that will speed up the ripening process. Instead, keep them apart in an area that has good air circulation to maintain their long shelf life.

How To Store Potatoes
Although you shouldn’t put potatoes in the fridge, potatoes will still keep the longest when stored in a cool, dark place—specifically somewhere that has a cold temperature of about 50°F and 90 to 95 percent humidity, like, you know, a temperature- and humidity-controlled root cellar. You know the one that’s right next to your massive wine cellar? So just toss them down there, along with your turnips, onions, and carrots, and call it a day. They’ll be good for weeks, if not all winter long.

Oh wait, I don’t have a root cellar (do you?). Have no fear: Here are four of our best storage tips—root cellar not required—for happy, sweet, and dry taters.

1. Keep Them Out Of The Sunlight (But Not Out Of Sight).
Don’t store potatoes out in the open on the countertop. Keep them in a drawer, in a basket, in a closet, in a paper bag, or in a bamboo vegetable steamer—anywhere that's dark—and they should last for one to 2 weeks. A clear plastic bag, like that kind that potatoes are packaged in, are actually not ideal for storing spuds. Potatoes are plants, after all. If they see sunlight, they will do their photosynthesis thing and turn green, and eventually wrinkle and rot.

And remember, out of sight, out of mind—keep them in a trafficked-enough part of the pantry so you don’t forget about them.

2. Make Sure They Still Have Airflow
Either transfer your potatoes to a paper or mesh bag, like the Five Two Organic Cotton Reusable Produce Bags or a well-ventilated container. (They will be releasing carbon dioxide and water in the form of vapor, so things can get a little too damp.) If you’d like to keep them in the plastic bag they came in, make sure it’s well-perforated and that the top isn't tightly sealed.

3. Don’t Store Them Next To Your Onions
We touched on this earlier, but let’s get into the nitty gritty. It’s tempting to toss both your potatoes and onions together in a basket in your pantry and be done with it—after all, they both like to be stored basically the same way. But resist temptation, because keeping them together (along with potatoes and avocados, potatoes and bananas, and potatoes and apples) might encourage your potatoes to sprout.

4. Avoid Warm Spots
Even if you don't have a cooler storage location than your kitchen, take care to avoid the warmest spots in the room: Don’t store your potatoes next to the oven, under the sink, or on top of the fridge.

When warmer than their ideal storage temperature, potatoes will start to sprout, but colder isn’t necessarily better either. In On Food and Cooking, Harold McGee explains that when kept at colder temperatures (i.e. your refrigerator), “their metabolism shifts in a complicated way that results in the breakdown of some starch to sugars.” This means potatoes stored in the refrigerator will taste sweeter over time, and when cooked they are more likely to come out an unappetizing shade of brown.

Signs That Potatoes Have Gone Bad
There are a few easy things to look for if you’re wondering, “have my potatoes gone bad?” Mold, black spots, and soft spots are easily tells. Dr. Benjamin Chapman, an associate professor and food safety specialist at North Carolina State University, also recommends avoiding consuming potatoes that are wrinkled, soft, or shriveled. It’s not necessarily harmful to eat, but think of it like eating any other rotten fruit, such as bananas or apples. The flavor and texture will not be at their best and it’s just all-around unappetizing.

As for green potatoes, Dr. Chapman says that’s a sign that the spuds have been exposed to too much light and will give off a bitter flavor and can even be irritating to the digestive system. 


Don’t have much cool space for long-term storage of homegrown spuds? No problem. Author Barbara Pleasant has a few creative ways to store, and preserve, your potatoes.
Flawless potatoes that stay in the ground until the plants’ tops wither are the best candidates for long-term storage. Curing or drying the potatoes for 7 to 10 days further improves their storage potential. If you have clay soil, you may want to lightly rinse off excess soil, then pat the spuds dry. Lay them out in a dim room and cover them with a cloth or towels to block out sunlight. During this time, the skins will dry, small wounds will heal over, and new layers of skin will form where the outer layer peeled or rubbed off. After 3 or 4 days, turn the potatoes over so all sides can dry.

Potato varieties
There are many perfect potatoes, including yellow and pink fingerlings, all-purpose potatoes with blue or yellow flesh, and waxy red potatoes for boiling or roasting. Photo © Kip Dawkins Photography, excerpted from Homegrown Pantry.

Potatoes and sweet potatoes like to spend their dormant period in dry conditions, with some leeway in temperature. A cool, dry basement where temperatures range from 50 to 60° F (10 to 15° C) is ideal, especially for potatoes, which need to be protected from light. I often store early summer potatoes in bins and boxes under my bed, because it’s the best cool, dry, dark place in my house in late summer.

Storing potatoes
If you don’t have a cool basement, look for other cool, dark places to store potatoes, such as an interior closet or under your bed. Photo © Kip Dawkins Photography, excerpted from Homegrown Pantry.

Depending on the storage space available to you, you might use half-bushel baskets, small bins with loose-fitting lids (including low-profile under-the-bed bins), cardboard boxes, an old dresser with partially opened drawers, or plastic or wooden crates to store your dormant tubers and onion family crops. Here are a few more resourceful ideas for storage spaces.

Seven Ways to Store Potatoes
Place cured potatoes in a burlap bag, tuck the bag into a plastic storage bin left open a wee bit, and keep in an unheated basement.
Line plastic laundry baskets with newspapers, with potatoes arranged in layers between more newspapers. Place the packed, covered baskets in an unheated garage.
In the basement, make short towers of potatoes by stacking them between layers of open egg cartons. Cover the towers with cloth to protect the potatoes from light.
Place sorted potatoes in small cloth shopping bags that have been lined with plastic bags, and store in a cold space under the stairs. A similar method: Sort different potatoes into paper bags, then place the bags in milk crates to prevent bruising.
Use an old dresser in a cool room or basement for storing potatoes in winter. Leave the drawers partially open for ventilation.
In a shady spot outdoors, place a tarp over the ground and cover it with an inch of loose straw. Pile on potatoes and cover with more straw, a second tarp, and a 10-inch blanket of leaves or straw.
Bury a garbage can horizontally so that its bottom half is at least 12 inches deep in the soil. Place potatoes in the can with shredded paper or clean straw. Secure the lid with a bungee cord, and cover with an old blanket if needed to shade out sun.
cooked dehydrated potatoes
Cooked potatoes dry quickly and save preparation time when you need potatoes for soups or casseroles. Photo © Kip Dawkins Photography, excerpted from Homegrown Pantry.

If you have little or no cool storage, or more culls than keepers, you can dry or can your potatoes for long-term storage. Freezing is not recommended, because the flesh and water separate as potatoes freeze and thaw, with unpleasantly mealy results.

Canning Potatoes
Pressure canning brings out the buttery notes in waxy potatoes, and you can process a batch at 12 pounds of pressure in 35 minutes. The pieces should be blanched before packing them into hot jars, but they need not fit tightly. Fresh boiling water amended with citric acid (to prevent discoloration) is poured over the prepared potatoes before they go into the pressure canner. Note: Potatoes are a low-acid food and cannot be canned in a water-bath or steam canner.

Drying Potatoes
Dehydrated potatoes are an essential ingredient in dry soup mixes, and dried potato slices make excellent scalloped potatoes or potatoes au gratin. Using the culls from the main crop, I like to dry at least one batch of potatoes each year. In spring when the fresh potatoes are gone, dried potatoes can save the day.

The most common way to dry potatoes is to dry slices. Slice well-scrubbed potatoes into uniform pieces and drop them into a bowl of cold water with a teaspoon of citric acid mixed in (to prevent discoloration). Bring a pot of water to a boil, and blanch the pieces until they are barely done, about 5 minutes. Cool slightly before arranging on dehydrator trays. Dry potato slices until hard and opaque — your house will smell like baked potatoes!


Potatoes last longer on the kitchen counter than most fruits and vegetables, but eventually, they start to sprout green shoots and lose some of their freshness and flavor. If you know how to store them properly, they'll stay fresh weeks, or possibly even months, longer.

All you need to store them so they'll stay fresh longer is a cardboard box, a paper or mesh bag, or a basket. Your potatoes will last four to six months when properly stored.

How to Store Your Potatoes
This is an easy process, but it should be followed precisely for the best results.

Inspect all the potatoes for soft spots, sprouts, mold, shovel damage, and pest damage. Only perfect potatoes are suitable for long-term storage.
Place the potatoes in a cardboard box, paper bag, mesh bag, or basket to ensure good ventilation. Plastic bags won't allow them to breathe and will shorten their shelf life considerably, so remove them from a plastic bag if you've brought them home in one.
Store your potatoes in a cool, humid, and dark place (45 to 50 F is the ideal temperature range). If you have an unheated basement, that's a perfect spot for your potatoes. An insulated garage or shed might also work during the winter. Never store potatoes in the fridge. The too-cold temperature turns the potato starch into sugar.
Check on your potatoes regularly and remove any that are soft, shriveled, or sprouted so they don't cause more potatoes to go bad. Even if your potatoes have sprouted, they are still safe to eat as long as they are firm to the touch and are not shriveled.1
Additional Storage Tips
There's lots more to know about storing potatoes. Keep all these tips in mind:

If your potatoes are homegrown, allow them to cure before you store them.
Do not wash potatoes until you are ready to use them.
Keep your potatoes away from other produce to prevent flavor transfer and premature ripening. It's especially important to keep your potatoes away from onions. They both release gases that ripen the other one. This makes that combo potato and onion storage box an all-around bad idea.
If you haven't bought or grown your potatoes yet, pick potatoes that are known to store well. Some potatoes just hold up in storage better than others.
Avoiding Sprouts
If you grow your own potatoes, it's especially important to store them properly. Store-bought potatoes are usually sprayed with growth inhibitors that slow down their sprouting. Your potatoes won't have that advantage (though most gardeners would say that's no advantage at all).

Aim to store no more potatoes than you can use during the fall and winter. Once spring arrives, those potatoes are going to start sprouting. Of course, if you're a gardener, sprouted potatoes aren't a problem at all. Just cut your potatoes up so there's an eye on each piece; allow them to harden off and then plant them in your garden. If you're growing varieties that you love, this is a great way to keep them going year after year, without any added expense.

f there’s one vegetable I reliably have on hand at all times, it’s potatoes. My go-to humble, versatile, economical, do-it-all vegetable. Potatoes are truly the workhorse vegetable of the kitchen. And unlike most other vegetables, when it comes to buying them I typically stock up on a variety of spuds without having a plan for how I’m going to use them up. Why? Because first and foremost, I know that when stored properly, potatoes can stay fresh for months. Yes, months (even though I almost always use them up long before they sprout or spoil).

No matter what variety I pick up, whether it’s Russets, red potatoes, yams, or sweet potatoes, it doesn’t take a whole lot of effort to turn them into something delicious. There’s nothing these humble spuds can’t do, plus so many different cooking methods and ways to get them on the table. Take your pick between baking, roasting, mashing, or grilling, and you’ve got a super-satisfying potato side to partner with almost anything we’re making for dinner. Or cook potatoes into a hearty casserole, soup, or stew and potatoes are the star of dinner.

The next time you buy a bag of potatoes (go for potatoes that feel firm and don’t give at all when squeezed or have soft spots), here are four storage tips to remember when you get home to keep potatoes fresh as long as possible.

1. Keep potatoes in a cool, dark, dry place.
As a rule of thumb, the best place to store potatoes is in a cool, dry area of your kitchen, with good ventilation and out of direct sunlight. A kitchen cupboard or closet, even the basement or garage, can all the good choices. The 45°F to 55°F temperature range is the sweet spot for potato storage, where they can last for months. At warmer or more humid temperatures, they have a tendency to start sprouting or going bad.

2. A basket, bowl, or paper bag is better than a plastic bag.
A paper bag, basket, or large bowl are ideal for storing a pile of potatoes since they allow for plenty of air circulation. If you carried potatoes home from the store in a plastic bag, it’s best to remove them for longer-term storage. Plastic bags or sealed containers can trap moisture, creating a damp environment where potatoes will spoil more quickly.

3. Never store potatoes in the refrigerator.
There’s no need to keep potatoes in the fridge. Not only does it not prolong shelf life even further, but the extra-cool temperature can potentially prove harmful by turning turning the vegetable’s starch into sugar.

Read more: Why You Should Never Store Potatoes in the Fridge

4. Avoid storing potatoes near onions, bananas, or apples.
It’s also a good idea to store potatoes away from produce, like onions, bananas, and apples which produce ethylene gas, causing nearby produce to ripen faster and potentially spoil more quickly.

What's the Best Way to Store Potatoes?
Potatoes are a staple in many cultures and have been enjoyed for over 10,000 years (1Trusted Source).

In addition to being rich in potassium, they’re a great source of carbs and fiber (2).

These tasty tubers can be prepared in many ways, but they are typically baked, boiled, roasted, fried or dehydrated.

Proper storage can extend their shelf life and prevent unnecessary waste.

This article reviews the best storage techniques and includes tips for selecting the freshest potatoes.

Store Raw Potatoes in a Cool Place
Storage temperature has a significant impact on how long potatoes will last.

When stored between 43–50°F (6–10°C), raw potatoes will keep for many months without spoiling (3).

This temperature range is slightly warmer than refrigeration and can be found in cool cellars, basements, garages or sheds.

Storing potatoes in these conditions can help delay the formation of sprouts on the skin, one of the first signs of spoilage.

In fact, one study found that storing potatoes in cool temperatures more than quadrupled their shelf life, compared to storing them at room temperature (3).

Storing at lower temperatures also helps preserve their vitamin C content.

Research showed that potatoes stored in cool temperatures maintained up to 90% of their vitamin C content for four months, while those stored in warmer room temperatures lost almost 20% of their vitamin C after one month (3, 4Trusted Source).

Storing at temperatures slightly above refrigeration is a great way to extend shelf life and maintain vitamin C content.

SUMMARY
Storing potatoes in a cool place helps slow their rate of sprouting and maintains their vitamin C content.

Keep Away From Light
Sunlight or fluorescent light can cause potato skins to produce chlorophyll and turn an undesirable green color (1Trusted Source).

While the chlorophyll that turns skins green is harmless, sun exposure can produce large amounts of a toxic chemical called solanine.

Many people discard green potatoes due to their higher solanine levels (5).

Solanine creates a bitter taste and causes a burning sensation in the mouths or throats of people who are sensitive to it (6Trusted Source).

Solanine is also toxic to humans when consumed in very high quantities and can cause nausea, vomiting and diarrhea. A few cases of death have even been reported (7Trusted Source).

However, many countries have mandatory guidelines that limit the amount of solanine in commercial potatoes to under 91 mg per pound (200 mg/kg), so this is not a common concern (8Trusted Source, 9Trusted Source).

Solanine is almost exclusively located in the peel and first 1/8th inch (3.2 mm) of the flesh. Paring the skin and underlying green flesh can remove most of it (5).

SUMMARY
Storing potatoes in the dark prevents them from turning green and developing a high solanine content, which can cause nausea, vomiting and diarrhea when consumed in high quantities.

Don’t Store Raw Potatoes in the Fridge or Freezer
While cool temperatures are ideal for potato storage, refrigeration and freezing are not.

Very low temperatures can cause “cold-induced sweetening.” This happens when some of the starch is converted to reducing sugars (10Trusted Source).

Reducing sugars can form carcinogenic substances, known as acrylamides, when fried or exposed to very high cooking temperatures, so it’s best to keep levels low (11Trusted Source, 12).

Uncooked potatoes should also never be stored in the freezer.

When exposed to freezing temperatures, the water inside potatoes expands and forms crystals that break down the cell wall structures. This makes them mushy and unusable when defrosted (13).

Raw potatoes can also turn brown when exposed to air in the freezer.

This is because the enzymes that cause browning are still active in the potato, even under freezing temperatures (14).

It’s okay to freeze them once they are fully or partially cooked, as the cooking process deactivates the browning enzymes and prevents them from discoloring (15).

SUMMARY
Raw potatoes shouldn’t be kept in the refrigerator, as cold temperatures increase the amounts of reducing sugars and make them more carcinogenic when fried or roasted. They should also not be frozen, as they will become mushy and brown after defrosting.

Place in an Open Bowl or Paper Bag
Potatoes need airflow to prevent the accumulation of moisture, which can lead to spoilage.

The best way to allow free circulation of air is to store them in an open bowl or paper bag.

Do not store them in a sealed container without ventilation, such as a zipped plastic bag or lidded glassware.

Without air circulation, the moisture released from the potatoes will collect inside the container and promote the growth of mold and bacteria (16).

SUMMARY
To help your potatoes last longer, keep them in an open bowl, paper bag or another container with holes for ventilation. This helps prevent moisture accumulation, which leads to spoiling.

Don’t Wash Before Storing
Since potatoes are grown underground, they often have dirt on their skins.

While it may be tempting to rinse off the dirt before storing, they will last longer if you keep them dry.

This is because washing adds moisture, which promotes the growth of fungus and bacteria.

Wait until you are ready to use them, then rinse and scrub them with a vegetable brush to remove any remaining dirt.

If pesticides are a concern, rinsing with a 10% vinegar or salt solution can remove more than twice as much residue as water alone (17Trusted Source).

SUMMARY
Potatoes will last much longer if they remain dry during storage and are not washed until they’re ready to be used. Washing with a salt or vinegar solution can help remove more pesticide residue than water alone.

Keep Away From Other Produce
Many fruits and vegetables release ethylene gas as they ripen, which helps soften the fruit and increase its sugar content (18Trusted Source).

If stored in close proximity, ripening produce can make raw potatoes sprout and soften more quickly (19).

Therefore, don’t store potatoes near ripening fruits and vegetables, especially bananas, apples, onions and tomatoes, as they release relatively large amounts of ethylene (18Trusted Source).

While no studies have looked at how far potatoes should be kept from ripening fruits or vegetables, storing at opposite ends of a cool, dark, well-ventilated pantry is likely effective.

SUMMARY
Store potatoes away from ripening produce, especially bananas, tomatoes and onions, since the ethylene gas they release can make the potatoes sprout more quickly.

Cure Homegrown Potatoes Before Storing
Most people purchase potatoes from their local market, but if you grow your own, “curing” before storing will extend their shelf life.

Curing involves storing at moderately high temperatures, typically around 65°F ( 18°C), and 85–95% humidity levels for two weeks.

You can use a small dark closet or empty stand-up shower with a space heater and bowl of water, or an empty oven left slightly ajar, lit with a 40-watt light bulb for heat and bowl of water for humidity.

These conditions allow the skins to thicken and help heal any minor injuries that may have occurred during harvesting, reducing the chances of decay during storage (20Trusted Source).

Cured potatoes can be kept in a cool, dark place with good ventilation for long-term storage.

The hardest work of the gardening season is over, and you’re bringing in your potato harvest.

Or maybe you’ve visited your local farmers’ market and got a little carried away buying farm fresh potatoes.

Nights of home fries and mashed potatoes await, but let’s be real; there’s only so much potato you can eat at one time.

If you leave these spuds on the kitchen counter, they will quickly start to sprout, so a different solution is necessary if you want to savor your crop throughout the winter.

But here’s the good news.

Generations of homesteaders have perfected the art of how to store homegrown potatoes, and you can reap the rewards of their experiments today.

Keep reading to learn how you can preserve your harvest for maximum enjoyment over the months to come.

There’s more than one way to store a potato. Below are five options you can try out until you find what works best for you.

Option 1: Root Cellar Storage

Fresh potatoes, carrots and canned vegetables in the cellar
The traditional method for storing potatoes is to put them in a cool, dark place where they aren’t at risk of freezing – like a root cellar.

If your home isn’t so well-equipped, an unheated garage or chilly corner in the basement can also work.

Simply tossing your potatoes into the cellar isn’t enough; you’ll need to prep them beforehand through a multi-day curing process.

How To Sort and Cure Fresh Potatoes
The first step after harvesting your potatoes is to sort through them to separate the ones best suited for storage.

Newly harvested potatoes lack the tough skin that protects them from rot, so take care while handling them not to cut through the skin or bruise them.

You want big potatoes without large puncture marks or blemishes, though small cuts can harden over during the curing process.

Any excessively damaged potatoes should be eaten within a few days or stored with another method.

Some potato varieties store better than others. You’ll have better luck with thick-skinned russets and other brown potatoes than delicate fingerlings and red-skinned varieties.


Thick skinned russet potatoes are ideal for longer term storage.
To prepare for curing, lightly rub some of the extra dirt off your chosen potatoes and set them on newspaper, not touching, in a dark space for up to two weeks.

This process hardens the skin so that the potatoes last longer in storage. While you might be tempted to wash them beforehand, potatoes store best if you leave them dry and dirty.

How to Store Cured Potatoes
Storing cured potatoes in a root cellar
Post curing, you can store your potatoes in any container that allows for ventilation, such as a cardboard box, paper bag, or laundry basket.

Avoid plastic because it leads to moisture retention. The potatoes can touch at this point, though many people find it helps to insulate them with a buffer material like shredded paper.


A wooden crate is an ideal container to store potatoes.
You can then move the potatoes into a cool, dark room, preferably kept around 35 to 40 degrees F. Refrain from using the refrigerator, as the air is too dry and will cause them to shrivel.

Cover the bins to prevent light exposure and cut some ventilation holes if necessary.

It’s best to inspect your potatoes every few weeks to sort out any that have sprouted or are going soft. If left unchecked, a few rotten spuds can spoil an entire bin.


Don’t let one rotten potato spoil the whole batch.
Troubleshooting Stored Potatoes
When stored correctly, your potatoes should last up to eight months. However, a lot can go wrong if you’re new to the process.

Follow these guidelines for the best chance of storage success.

Keep your potatoes far away from apples and other fresh fruit, as the ethylene gas they put off can cause the potatoes to sprout or spoil.
Potatoes often develop a sweet taste during storage because they are slowly converting starches to sugars. You can prevent this from impacting your food by bringing the potatoes out of storage a few days before cooking them so that the sugar reverts to starch.
Potatoes develop green skin when exposed to light. Not only does this skin taste bitter, but it’s also toxic. Cut away any green parts before cooking.


CANNING & PRESERVING·  O.H. PRESERVING

5 Steps to Storing Potatoes for Winter
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Do you grow your own potatoes or buy in bulk from the farmers market? Follow these five easy steps to keep your potatoes fresh all winter long.
Do you grow your own potatoes or buy in bulk from the farmers market? Follow these five easy steps to keep your potatoes fresh all winter long.

I have an unheated corner in my basement that is perfect for storing potatoes for winter. This corner stays dark, cool, and performs like a root cellar. I have added a good-sized shelving area where I store the food preserved during the growing season. The shelves are filling up with baskets of onions, garlic, and canned tomato sauce, jelly, salsa, beans, carrots, grape juice, pickles, and applesauce.

I can’t help but feel a sense of pride and accomplishment as I look over the jars and baskets of homegrown bounty. Not only because we have this food to feed us but I also feel good knowing exactly where my food comes from and that it was grown with no chemicals.

The Next Harvest to Add to the Shelves is the Storing Potatoes
I harvest fresh potatoes here and there as needed for meals, but the majority of the tubers are left in the ground to mature fully. The potato foliage usually begins dying back in August sending the last of the plants energy beneath the ground to the tubers. I like to wait several weeks or longer after the foliage has died back completely to allow the skins toughen up. This will help protect the tubers from abrasions during harvest.

The big dig of the main crop of storing potatoes is in October before the ground freezes. I watch the weather closely and choose a warm, dry day after a period of little or no rain.

Do you grow your own potatoes or buy in bulk from the farmers market? Follow these five easy steps to keep your potatoes fresh all winter long.

I dig carefully using a digging fork to loosen the soil and then sift through with my hands to pull out the tubers to avoid damaging them. The potatoes are placed in a garden cart. If the sun is out, I shade the cart because sunlight will cause the potatoes to turn green.

Do you grow your own potatoes or buy in bulk from the farmers market? Follow these five easy steps to keep your potatoes fresh all winter long.

Occasionally, I will come across a few potatoes damaged by moles or voles, or accidentally stab one with the digging fork. Damaged potatoes should be kept separate from your storing potatoes because they are more likely to rot and possibly infect the rest of the tubers. So place these aside to be trimmed and eaten first.

Take Care: How to Handle and Store Fresh U.S. Potatoes
U.S. fresh potatoes are living foods! They continue to undergo metabolic processes after harvest, making proper handling and storage critical to quality. Familiarize yourself with these best practices to keep potatoes in prime condition from the point of purchase onward. And remember: careful treatment can slow potato metabolism, but it can’t stop it.

ENVIRONMENTAL FACTOR: TEMPERATURE
Potential Problem:
When the temperature’s too high, potato metabolism increases; when it’s too low, it exacerbates bruising and internal discoloration and converts starches to sugars, which can cause potatoes to darken when fried. Further, variable temperatures can trigger sprouting.
What to Do:
Proper temperature is the most important storage management tool. Temperatures between 7.2 ° C and 10 ° C (45 ° F and 50 ° F) are ideal for most potato types.
ENVIRONMENTAL FACTOR: HUMIDITY
Potential Problem:
Low humidity levels lead to excessive shrinkage and shriveling. By contrast, too much humidity causes disease problems.
What to Do:
Maintain relative humidity around 95% in potato storage areas. If using humidifiers, prevent water droplets from forming or dripping onto potatoes. If humidification isn’t available, simply wet the storage floor—but don’t wet the potatoes.
Maintain proper ventilation, too. Store potatoes on a pallet to encourage air circulation and limit spoilage by allowing the potatoes to respire. Make sure to leave room for airflow between pallets and walls, too.
ENVIRONMENTAL FACTOR: LIGHT
Potential Problem:
Excessive light turns potatoes green and gives them a bitter taste.
What to Do:
Turn off storage lights and minimize exposure to all other lighting. And minimize the time that potatoes spend in loading areas and other uncontrolled environments.
ENVIRONMENTAL FACTOR: SANITATION
Potential Problem:
Improper sanitation can accelerate disease development. Allowing a moisture film to form on potatoes can lead to rot.
What to Do:
Clean and sanitize all potato-handling equipment. Thoroughly dry washed potatoes before repacking.
ENVIRONMENTAL FACTOR: HANDLING
Potential Problem:
Rough handling at any link in the supply chain can cause serious quality problems.
What to Do:
To minimize bruising, keep temperatures above 10 ° C (50 ° F) before handling. Avoid dropping or bruising potatoes—a fall of even a few inches causes bruising.