How-to Guide
How to Store Potatoes Over Winter
The short answer
After harvest, cure potatoes about two weeks at 50 to 60 degrees F and 85 to 90 percent humidity to toughen skins, then move them to long-term storage near 40 degrees F with 90 to 95 percent humidity, in complete darkness. Under these conditions potatoes keep up to about six months.
Store them in the dark so they do not turn green, use perforated bags or open bins for airflow, and keep them away from apples and pears whose ethylene triggers sprouting.
Cure, then store cold and dark
- 1Cure two weeks — Hold at 50 to 60 degrees F and 85 to 90 percent humidity so skins set and minor wounds heal.
- 2Move to cold storage — Store around 40 degrees F at 90 to 95 percent humidity in a dark cellar, garage, or spare refrigerator.
- 3Allow airflow — Use an open bin or perforated bag; a sealed container traps moisture and leads to rot.
Keep light and fruit away
Light turns potatoes green, so keep them in complete darkness. Do not store potatoes next to apples or pears, which release ethylene gas that shortens storage life and encourages sprouting.
⚠ Do not eat green or heavily sprouted portions. For food-safety questions about home storage, follow the National Center for Home Food Preservation and USDA guidance.
Sources
Reviewed 2026-07-18. We cite university Extension, government, and established horticultural sources — and never invent pesticide rates or dangerous treatments.
- Michigan State University Extension — Storing potatoes for quality and food safety — Cure ~2 weeks at 50-60 F, store near 40 F in the dark; light greens potatoes.
- University of Missouri Extension — Home Storage of Fruits and Vegetables in Root Cellars — Potatoes store up to six months at ~40 F, 90-95% humidity; keep separate from ethylene-producing fruit.
- University of Minnesota Extension — Storing Root Vegetables — Use perforated bags or open bins for airflow; sealed containers cause rot.