Potatoes are a staple in the diet of many households. Consumed practically every other day, they are a common part of our shopping list. Yet many people face the problem that potatoes start to sprout or even turn green after a few weeks, limiting their usability. This can be effectively prevented if a few simple rules are followed when buying and then storing them.

Potatoes are a vegetable that must be carefully selected. There are several cooking types, and it is also important to know what a potato should look like in order to last a long time. So it all starts with the purchase, and then it is important to pay attention to how and where you store the potatoes.

A choice that starts in the shop

When choosing potatoes in the shop, it is important to look carefully at their condition. Prefer potatoes that are firm to the touch, without soft spots, scratches, cracks or a greenish tinge. Green areas usually indicate the presence of solanine, a natural toxin that is unsuitable for humans in high concentrations. Therefore, it is often even recommended not to use the green parts of the potato; it is better to cut them off.

Another thing to look out for are the so-called eyes, which are the starting points for germination. The less pronounced they are, the less likely it is that new shoots will grow quickly. When buying potatoes loose or in a bag with holes, it is always a good idea to check this. It is also a good idea to prefer potatoes sold in breathable packaging.

Optimum storage conditions

Potatoes are very sensitive to temperature and humidity. Studies show that the optimum temperature for potatoes to keep for longer is between 8-12 °C, with a relative humidity of about 85-90 %. Under these conditions, the quality of the potatoes can be maintained for several months with appropriate handling.

You will never have to deal with sprouted potatoes again if you follow the advice in this article. ━━ You will never have to deal with sprouted potatoes again if you follow the advice in this article. ( Source: Aarón Blanco Tejedor /  Unsplash+ )

Lower temperatures, for example around 2 °C, generally prevent germination almost completely. That is why seed potatoes are kept in such conditions. But beware! At such low temperatures, starches are converted into sugars, which affects the taste, colour and suitability for certain treatments.

In addition to the correct temperature, airflow is also important to minimise accumulated CO₂ and excessive moisture, which can stimulate tuber metabolism and promote germination. When storing newly harvested tubers, it is useful to allow them to heal, so to speak. This means storing them for 10-20 days at around 15-20 °C and higher humidity to allow the damaged areas to heal and minimise the risk of pathogen penetration.

Practical advice for home storage

If you store potatoes at home, choose a dark, cool and dry place. A cellar or cooler pantry is ideal. Protect potatoes from light to prevent them from turning green. They should be placed in breathable containers, such as wooden boxes and wicker baskets.

Never use plastic bags, which retain moisture and encourage sprouting. It is also important to separate potatoes from onions and from fruits that release ethylene. Ethylene promotes ripening and can activate sprouting.