Raw potatoes generally spoil more quickly at room temperature compared to when stored in the refrigerator. However, storing them in the refrigerator can affect their texture and taste, so it's essential to find a balance.
At room temperature, potatoes are more susceptible to sprouting, softening, and rotting due to the higher temperatures and humidity in most homes. They can also develop a toxic compound called solanine when exposed to light for extended periods, which can make them unsafe to eat.
On the other hand, refrigerating raw potatoes can cause the starch in the potatoes to convert to sugar, leading to a change in taste and texture when cooked. The cold temperature can also cause the potatoes to develop a gritty or sweet taste, which is undesirable for many culinary preparations.
To strike the right balance, follow these tips:
Storage at Room Temperature: Keep a small quantity of potatoes at room temperature (away from direct sunlight) if you plan to use them within a few days. This way, they won't be as affected by the starch-to-sugar conversion.
Refrigeration: If you have a large quantity of potatoes that you won't be using immediately, it's best to store them in a cool, dark place with good ventilation, like a cellar or a pantry. The temperature should ideally be around 45-50°F (7-10°C). This will help slow down sprouting and extend their shelf life without the negative effects of the refrigerator.
Remove Sprouts: Check your stored potatoes regularly and remove any sprouts that might appear to prevent them from growing further.
Don't Wash Before Storing: Avoid washing potatoes before storage, as moisture can promote spoilage. Instead, clean them just before using them.
Remember, if you notice any signs of rot, mold, or a strong odor, it's best to discard the affected potatoes, as they can spoil the rest of the batch.