How to Store New Potatoes So They Stay Fresh

What You’ll Need

A breathable container, such as a paper bag, cardboard box, basket, or mesh bag
A dark storage spot with steady cool temperatures, ideally around 45–50°F (7–10°C)
A clean, dry cloth or soft brush for removing loose soil
A cool room thermometer, if you need to check the storage area

New potatoes are young potatoes harvested before their skins have fully toughened. They are usually small, tender, and moist, with skins that rub off easily. Correct storage slows sprouting and decay while helping them keep their fresh texture. Since newly harvested potatoes do not keep as long as mature, cured potatoes, plan to inspect them and eat them within a few weeks when possible. Start with sound potatoes; storage cannot restore ones that are already damaged or rotting.

Step-by-Step

Sort them first. Spread the potatoes out and look for cuts, bruises, soft patches, mold, or signs of decay. Set aside damaged potatoes and use sound ones for storage. A single rotting potato can make nearby potatoes spoil faster, especially in a damp container.
Remove loose soil gently. Brush or wipe away clinging dirt with a dry cloth or soft brush. Do not scrub the thin skins, and do not wash the potatoes before storage. Washing adds moisture, which encourages mold and decay. If soil is stuck, leave it rather than wetting the potatoes.
Let any surface moisture dry. If the potatoes are damp from harvest, rain, or handling, lay them in a single layer in a shaded, airy place until they are dry to the touch. Keep them out of direct sunlight, which can cause greening. Do not pile damp potatoes into a bag or box.
Choose a cool, dark location. Aim for about 45–50°F (7–10°C), with good air circulation and low humidity. A cool pantry, cellar, or unheated interior cupboard may work if it stays dry and does not freeze. Avoid warm cabinets near an oven, sunny counters, and locations beside heaters. Protect the potatoes from freezing, which can damage their texture.
Use a breathable container. Put the potatoes in a paper bag, ventilated cardboard box, basket, or mesh bag. Keep the container loosely covered or open enough for air to move. Avoid airtight plastic bags and sealed tubs: trapped moisture and poor airflow encourage condensation, softening, and rot. Do not stack them deeply if that makes inspection difficult or puts pressure on the potatoes.
Keep them away from light. Store the container in a dark place, or cover it loosely with paper or a cloth that does not block ventilation. Light can turn potato skins green and may cause bitter compounds to develop. Do not assume peeling makes a green potato suitable to eat; discard potatoes that are extensively green or bitter.
Check and use them regularly. Inspect the potatoes every few days, especially if the room is humid or the potatoes were freshly dug. Remove any that become soft, wet, moldy, or foul-smelling, and use firm potatoes before they begin to sprout. New potatoes are best used promptly; the exact storage life varies with freshness, temperature, humidity, and handling.

Common Mistakes

Washing before storage: Wet skins and trapped water speed spoilage. Wash potatoes under running water only just before cooking.
Refrigerating by default: A refrigerator is generally colder than the ideal storage range for raw potatoes. Cold can alter their flavor and cooking qualities. Use a cool pantry or cellar instead when available; if your home is very warm and no suitable spot exists, keep them in the coolest dark location and use them soon.
Using an airtight plastic bag: Plastic can trap moisture and reduce airflow. Transfer potatoes to a breathable container.
Leaving them in sunlight: Light encourages greening. Move them to darkness and discard extensively green or bitter potatoes rather than trying to make them safe by trimming or cooking.
Storing them beside onions: Keep onions separate. Their storage conditions differ, and keeping produce apart helps limit unwanted moisture and odor transfer.
Expecting a long shelf life: New potatoes have delicate skins and are not cured for extended storage. Buy or harvest only what you can use soon, and check the batch often.

Tips

Keep potatoes whole until preparation; cut or peeled potatoes should not be stored with the unprepared batch.
Write the harvest or purchase date on the container if you have several batches, and use the oldest sound potatoes first.
Store only dry, intact potatoes together. If a potato is damaged but not spoiled, cook it promptly rather than putting it back in the storage container.
If you have no dark pantry, use an opaque paper bag or box with ventilation holes in a cool cupboard. Check that it does not become warm or damp.
Do not use potatoes that are slimy, moldy, leaking, or smell rotten. Discard them rather than tasting them or attempting to salvage the affected parts.

Troubleshooting

The potatoes are sprouting: A few small sprouts usually mean the storage spot is too warm or the potatoes are getting old. If the potato is still firm and not green, cut away small sprouts and use it promptly. Discard potatoes that are extensively sprouted, shriveled, green, or bitter. Move the remaining sound potatoes to a cooler, darker, ventilated place.

They are damp or developing mold: Remove affected potatoes immediately and check the rest individually. If the batch is wet, spread sound potatoes in a single layer in a shaded, airy place until dry, then replace the damp container with a clean, dry, breathable one. Discard moldy or soft potatoes.

They are turning green: This indicates light exposure. Discard potatoes that are extensively green or taste bitter; do not rely on cooking to remove the concern. For minor green patches, safest practice is to discard the affected potato, particularly if the green area extends below the skin. Cover the rest and move them to darkness.

They are shriveling or becoming soft: The storage place may be too warm or too dry, or the potatoes may simply be past their best. Use firm potatoes promptly and discard any that are soft, wet, or spoiled. Do not add water or seal the container to try to restore them.

The only available spot is the refrigerator: A cool, dark pantry is preferable, but avoid leaving potatoes in a hot room. If refrigeration is the only practical option, keep them dry in a breathable bag and use them soon; do not freeze raw potatoes as a storage shortcut.

Frequently Asked Questions

How long do new potatoes last?

There is no fixed shelf life: it depends on freshness, temperature, humidity, and whether the potatoes were damaged. Check them every few days and aim to use them within a few weeks rather than treating them like long-storing mature potatoes.

Should new potatoes be stored in the refrigerator?

Usually not; refrigeration is colder than the preferred range for raw potatoes and can affect flavor and cooking quality. Choose a cool, dark, ventilated place, and use the potatoes promptly if your home has no suitable storage area.

Can I store new potatoes after washing them?

It is better to wait and wash them just before cooking. If they have already been washed, dry them thoroughly and use them soon instead of returning them to long-term storage.

Can I eat new potatoes with sprouts?

If a potato is firm, not green, and has only a few small sprouts, remove the sprouts and cook it promptly. Discard it if it is soft, shriveled, extensively sprouted, green, or bitter.

Can I freeze new potatoes?

Raw potatoes do not freeze well because freezing can damage their texture. For best quality, store them in a cool, dark place and cook them fresh rather than freezing them raw.

Are green new potatoes safe to eat?

Green color can signal exposure to light and may occur alongside bitter compounds. Discard extensively green or bitter potatoes; do not assume cooking or peeling will make them suitable.

Further reading: University of Maine Cooperative Extension. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.