Can You Reheat Cooked Potatoes the Next Day? Safety and Methods Explained

December 3, 2025 •

4 min read

According to the USDA, leftovers should be refrigerated within two hours of cooking to prevent bacterial growth. This is especially crucial for potatoes, so yes, you can reheat cooked potatoes the next day, but only if they have been stored correctly to minimize serious health risks.

Quick Summary

Safely reheating cooked potatoes the next day is possible with proper handling. Cool potatoes quickly and refrigerate in an airtight container within two hours, ensuring foil is removed from baked potatoes. Reheat all leftovers to 165°F to eliminate bacteria, with methods varying for mashed, baked, and roasted varieties.

Key Points

Storage is Key: Always cool cooked potatoes quickly and refrigerate them in an airtight container within two hours to prevent dangerous bacteria growth.
Avoid Foil-Wrapped Potatoes: Never store baked potatoes wrapped in foil at room temperature or in the fridge, as this creates a low-oxygen environment where botulism-causing bacteria can thrive.
Reheat to 165°F: For food safety, leftovers must be reheated to an internal temperature of at least 165°F to kill off any potential bacteria.
Use the Right Method: Choose your reheating method based on the potato type; use the oven for crispy skin on baked potatoes or a skillet for roasted potatoes, while a stovetop is best for mashed.
Enjoy Resistant Starch: Reheating cooked and cooled potatoes can increase their resistant starch content, which has benefits for gut health.
Reheat Only Once: It is recommended to only reheat food once to minimize time spent in the temperature danger zone and reduce the risk of foodborne illness.

Understanding the Risks of Reheating Cooked Potatoes

While perfectly safe when stored and reheated properly, cooked potatoes pose a risk if left at room temperature for too long. The primary concern is Clostridium botulinum, the bacteria that causes botulism, a severe form of food poisoning.

The Danger of Botulism with Potatoes

Clostridium botulinum spores can survive the cooking process. These spores thrive in anaerobic (oxygen-free) environments at temperatures between 40°F and 135°F (the 'temperature danger zone'). This is why leaving a foil-wrapped baked potato on the counter to cool is particularly hazardous. The foil creates the ideal low-oxygen environment for the spores to germinate and produce a deadly toxin. It is important to note that reheating food does not always eliminate the toxin once it has been produced.

The Golden Rules for Safely Storing Cooked Potatoes

Cool Quickly: Transfer cooked potatoes to a shallow container to help them cool faster. Aim to get them into the refrigerator within one to two hours.
Remove Foil: Always remove the foil from baked potatoes before refrigerating to allow for proper air circulation and prevent an anaerobic environment.
Use Airtight Containers: Store all types of cooked potatoes in airtight containers in the refrigerator to prevent odor absorption and maintain freshness.
Refrigerate Promptly: Keep refrigerated potatoes at or below 40°F and consume them within 3 to 5 days. Dairy-based preparations like mashed potatoes with cream should be consumed within 3 days.

Reheating Methods for Different Potato Types

How you reheat your potatoes depends on the desired outcome and the type of potato. For safety, always ensure the food reaches an internal temperature of at least 165°F.

Reheating Mashed Potatoes

Stovetop: This is the best method for maintaining a creamy texture. Place the potatoes in a saucepan over low heat, adding a splash of milk, broth, or butter to restore moisture. Stir gently until warmed through.
Microwave: A fast option, but can dry out the potatoes. Add liquid and cover the microwave-safe bowl with a damp paper towel. Reheat in 1-minute intervals, stirring in between.
Oven: For larger portions, transfer the mashed potatoes to a baking dish. Stir in extra liquid, cover with foil, and bake at 350°F for 20-25 minutes.

Reheating Baked Potatoes

Oven: The best way to restore a crispy skin. Preheat the oven to 350°F. Place the unwrapped potato directly on the oven rack and heat for 15-20 minutes.
Air Fryer: Quick and effective for crispy skin. Set to 375-400°F and reheat for 3-5 minutes, depending on the size.
Microwave: The fastest option, though it will result in a softer skin. Cut the potato in half, cover with a damp paper towel, and microwave for 2-3 minutes.

Reheating Roasted or Fried Potatoes

Oven: For maximum crispiness, spread potatoes in a single layer on a baking sheet. Reheat at 400°F for 10-15 minutes.
Skillet: Heat a small amount of oil in a skillet over medium heat. Sauté the potatoes until golden and crispy.
Air Fryer: Excellent for restoring crispness quickly. Reheat at 375-400°F for 5-8 minutes.

Reheating Method Comparison Table


Reheating Method	Speed	Best For	Texture Outcome	Best Practice	Risk Factor
Oven	Slow	Baked, Roasted, Mashed	Crispy skin, creamy interior	Best for restoring original texture	Low (reaches temp consistently)
Microwave	Very Fast	Mashed	Soft, less crispy	Add moisture, stir regularly	Low (if reheated to 165°F)
Air Fryer	Fast	Roasted, Fried, Baked	Very crispy exterior	Perfect for smaller batches	Low
Skillet	Fast	Roasted, Fried	Crispy exterior	Adds flavour with oil/butter	Low (if heated through)

The Unexpected Health Benefit: Resistant Starch

Reheating cooked potatoes can offer a surprising health perk. When potatoes are cooked and then cooled, some of the starches convert into 'resistant starch'. This type of starch is not digested in the small intestine but instead acts like a prebiotic fiber in the large intestine, feeding good gut bacteria. This process can also lead to a slower, more stabilized impact on blood sugar levels.

Conclusion

Yes, you absolutely can reheat cooked potatoes the next day, provided you follow key food safety procedures. The cornerstone of this practice is prompt and correct storage—cooling quickly and refrigerating within two hours in an airtight container. Avoiding storing baked potatoes in foil is critical to prevent the risk of botulism. When reheating, always ensure the potatoes reach a safe internal temperature of 165°F. By selecting the right reheating method for your potato type, you can enjoy delicious leftovers that are both safe and satisfying.

For more information on foodborne illness prevention, consult the Centers for Disease Control and Prevention (CDC) website: https://www.cdc.gov/botulism/about/index.html

Frequently Asked Questions

Yes, leftover potatoes from yesterday are safe to eat as long as they were cooled quickly and stored properly in the refrigerator. Any cooked potato should be placed in an airtight container in the fridge within two hours of cooking.

The botulism risk comes from Clostridium botulinum, a bacteria that can produce a deadly toxin in low-oxygen environments. Baked potatoes wrapped in foil and left at room temperature are a particular risk, as the foil traps moisture and prevents oxygen flow, creating the ideal conditions for the bacteria to grow.

The best way to reheat mashed potatoes is on the stovetop over low heat. Add a splash of milk, cream, or butter and stir gently until heated through. This method prevents the potatoes from drying out and maintains a creamy texture.

Yes, you can reheat potatoes in the microwave, but it can sometimes result in a less desirable texture, especially with fried or baked varieties. For baked potatoes, a damp paper towel can help retain moisture. For mashed potatoes, add extra liquid and stir periodically.

Cooked potatoes stored correctly in the refrigerator are safe to eat for 3 to 5 days. However, if they have dairy-based fillings, they should be consumed within 3 days.

Yes, it is safe to eat cooked potatoes cold the next day, provided they were stored properly in the refrigerator. In fact, eating cooled potatoes can increase their resistant starch content, which is beneficial for gut health.

Removing the foil is critical because the aluminum wrap creates an anaerobic (oxygen-free) environment. If the potato is left to cool slowly in this foil, it can provide ideal conditions for Clostridium botulinum to grow and produce its toxin.

No, you should only reheat food once. Reheating multiple times increases the risk of foodborne illnesses by repeatedly passing the food through the temperature danger zone where bacteria can multiply.