Spoiler alert: The refrigerator will rapidly speed up spoilage.

As much as we love their fresh flavor and the way they allow us to celebrate the seasons, we’ll readily admit it: Fruits and vegetables can be finicky. Some, such as tomatoes, should always be kept at room temperature, while many others last the longest when stored in the crisper drawer. Then there’s that pesky factor ethylene, a natural gas emitted by some produce that causes others to ripen and spoil at a more rapid clip, meaning there are some serious produce aisle “frenemies.”

All of the food storage best practices sometimes have us second-guessing ourselves when we bring our fruits and veggies inside, so we decided to go back to the basics and call in the experts. We asked farmers who grow, store, and savor produce daily to share a refresher about the best way to store one of our favorite year-round menu staples: spuds. Read on for a primer about the best way to store potatoes, according to farmers who have grown them for decades.

Meet the Farmers

• Mark Darrington, owner of Big D Farms in Declo, Idaho, who has been growing potatoes for 40 years

• Randy Davidson, a Wenatchee, Washington-based produce field inspector for Whole Foods Market, who regularly inspects Russet and fingerling fields in the Pacific Northwest

• Bryan Wada, CEO of the 81-years-strong potato brand Wada Farms in Pingree, Idaho

The Best Way to Store Potatoes, According to Farmers

“Once a potato leaves its home (the ground or storage cellar, which are temperature and humidity-controlled), the potato will begin to do what it’s supposed to do: grow. That means sprouting,” explains Darrington. If you want to keep your spuds fresh and prevent sprouted potatoes, “storing the potatoes in an environment that mimics a fall field or a storage cellar is critical.”

The three potato pros we spoke to agree that the best way to store potatoes is in a cool, well-ventilated, and dark space, ideally around 50 degrees F (10 degrees C), such as a pantry, dark closet, basement, or root cellar. In case you were curious, the same holds for sweet potatoes as well. As for the storage container, you can store potatoes open to the air, or keep them in a basket, a mesh bag, or an open paper bag to allow for airflow.

While it might be tempting to get a headstart on meal prep by scrubbing and washing your potatoes soon after you bring them home, Wada suggests waiting until just before you’re ready to use them. “The potatoes get a rinsing on the farm, but a little bit of soil is kept on the potato to help keep it fresh for as long as possible,” he says. “Once the potato’s environment changes, which includes removing the thin protective soil covering, the potato will ‘wake up,’ and that’s when you’ll see it begin sprouting and potentially spoil.”

Plus, excess moisture on potatoes or any type of produce generally tends to promote spoilage. So, unless you plan to dry them thoroughly, it’s best to wait when it comes to washing.

The Worst Ways to Store Potatoes

Besides storing them washed (and especially washed and wet), there are four other ways you could be sabotaging your spuds. Avoid storing potatoes:

• Next to apples, bananas, onions, or other ethylene-producers. This will accelerate the breakdown in the potatoes, Davidson confirms. If you want to know which foods produce the most ethylene, the University of California San Diego has a handy list of ethylene-producers and ethylene-sensitive here.

• In the refrigerator. Never store potatoes below 45 degrees F (7 degrees C), Darrington advises. “The cold will convert the potato starch into sugar. The potato will be sweeter than preferred and will turn brown when you cook it,” he says. On the flip side, heat isn’t ideal either, so try to make room temp the highest temperature.

• On the counter or anywhere that may be exposed to direct sunlight. When potatoes are exposed to prolonged levels of light, they will likely soften, turn green and/or sprout, and “will taste bitter when cooked,” Darrington adds.

• Near spoiled spuds. “One bad apple spoils the bunch” might be an old idiom, but one bad potato does the same. If you notice any potatoes with green, dark, or wrinkled skin, a musty or “off” odor, or a soft-to-the-touch texture, remove them as soon as possible to compost or discard. Never eat green potatoes, as they may make you sick, according to Potatoes USA.

Tip: If your sprouted potato has a small sprout or two, but is still firm with no other signs of spoilage, it should be ok to trim, wash, and eat. But if you spy a lot of lengthy sprouts or it is beginning to turn green or shrivel, it’s best to steer clear. Don’t toss those sprouted potatoes, though. Cut a thoroughly sprouted potato into pieces, each with at least one sprout, then plant these in the ground or a container garden. In future seasons, they may sprout into new potatoes to enjoy.

How Long Do Potatoes Last?

At cool, root cellar-like temperatures, potatoes typically last about two months, Davidson confirms. At room temperature, you’ll generally have about two to three weeks to make the most of them. If you’re not sure what to make with your spuds, we’ve been really into Absolutely Ultimate Potato Soup, Sheet Pan Garlic Butter Steak Bites with Veggies, and TikTok Parmesan-Crusted Roasted Potatoes lately.