Does Storing Potatoes in the Fridge Make Them Sweet?

November 6, 2025 •

4 min read

According to agricultural guides, storing raw potatoes in colder-than-ideal temperatures, like a refrigerator, can indeed make them taste sweeter. This surprising transformation is a result of a natural biochemical process that affects the potato's composition and can also impact its texture and cooking properties.

Quick Summary

Storing raw potatoes in the refrigerator triggers a chemical reaction that converts starch into sugars, resulting in a sweeter, sometimes gritty, taste. This process also increases the potential for higher acrylamide levels when cooked at high temperatures. Proper storage in a cool, dark, and well-ventilated space is recommended to avoid these issues.

Key Points

Cold-Induced Sweetening (CIS): Storing potatoes below 50°F (10°C) causes their starches to convert into simple sugars like glucose and fructose, making them sweet.
Altered Flavor and Texture: The conversion of starch to sugar changes the potato's taste and can also cause a grainy or mealy texture after cooking.
Increased Acrylamide Risk: Higher sugar content in cold-stored potatoes leads to increased formation of acrylamide, a potential carcinogen, when cooked at high temperatures.
Optimal Storage Conditions: Raw potatoes should be stored in a cool (45–55°F), dark, and well-ventilated place, like a pantry, to maintain quality.
Avoid Other Produce: Keep potatoes separate from fruits and vegetables like onions and apples, which release ethylene gas that can cause premature sprouting and spoilage.
Reconditioning is Possible: Sweetness and acrylamide potential can be reduced by bringing refrigerated potatoes to room temperature for one to two weeks before cooking.

The Science Behind Cold-Induced Sweetening

The phenomenon of potatoes turning sweet in cold storage is a well-documented process in food science known as cold-induced sweetening (CIS). A potato is a living tuber that, even after harvest, continues to respire and metabolize. When temperatures drop below 50°F (10°C), certain enzymes within the potato become more active, accelerating the conversion of complex carbohydrates (starch) into simple sugars, primarily glucose and fructose.

This breakdown is part of the plant's natural defense mechanism, acting as a form of 'antifreeze' to protect its cells from damage in colder conditions. While a natural process, it has significant implications for both the potato's flavor and how it behaves during cooking.

Flavor and Texture Impacts

The most noticeable result of cold-induced sweetening is the change in taste. A refrigerated potato will develop a distinctly sweeter flavor profile that can be undesirable, especially in savory dishes. Beyond the taste, the texture also suffers. The crystallization of starch due to the cold environment can result in a grainy or mealy consistency when the potatoes are cooked, making them less enjoyable. This is particularly true for boiled or mashed potatoes, where a creamy texture is desired.

The Acrylamide Concern

For those who love fried or roasted potatoes, the sweetness isn't the only concern. When potatoes with higher sugar content are cooked at high temperatures (above 248°F or 120°C), a chemical reaction occurs between the sugars and the amino acid asparagine. This reaction produces a chemical called acrylamide, which is classified as a probable carcinogen by some health organizations. While human studies have been inconclusive, extensive animal studies have linked acrylamide exposure to an increased risk of cancer. The higher sugar concentration from cold storage directly contributes to increased acrylamide formation, making it a critical reason to avoid refrigerating raw potatoes.

The Best Way to Store Raw Potatoes

The ideal storage environment for raw potatoes is a cool, dark, and well-ventilated space. A temperature range of 45–55°F (7–13°C) is best to slow down metabolism and prevent sprouting, while still being warm enough to avoid cold-induced sweetening. A pantry, basement, or a dedicated root cellar are all excellent choices. Here are some key tips for proper storage:

Keep them dry: Do not wash potatoes before storing, as moisture promotes spoilage. Gently brush off any excess dirt.
Ensure air circulation: Store potatoes in a mesh bag, a basket, or a cardboard box to allow air to circulate. Avoid airtight plastic bags.
Keep them in the dark: Exposure to light causes potatoes to turn green and produce solanine, a toxic compound. A dark space is essential.
Keep them separate: Onions and apples produce ethylene gas, which can accelerate the sprouting and spoilage of potatoes. Store them far apart.

How to Reverse Cold-Induced Sweetening

If you have accidentally refrigerated your potatoes, don't despair. You can recondition them to reduce the sugar content. Place the potatoes in a warmer room (around 68°F or 20°C) for one to two weeks. This process encourages the sugars to convert back into starch, which can help improve their flavor and reduce acrylamide potential. Alternatively, soaking peeled and cut potatoes in cold water for 30 minutes before cooking can help leach out some of the excess sugars.

Fridge vs. Pantry Storage: A Comparison

To make the differences clear, here is a comparison of storing potatoes in the fridge versus in a cool, dark pantry.


Feature	Refrigerator (Below 50°F)	Cool, Dark Pantry (45-55°F)
Flavor	Develops an unnatural sweetness due to starch-to-sugar conversion.	Retains natural, earthy potato flavor.
Texture	Can become gritty and mealy, especially when cooked.	Maintains a desirable, firm texture.
Acrylamide Risk	Higher risk when fried or roasted due to increased sugar content.	Lower risk, as sugar levels remain stable.
Sprouting	Inhibited by low temperatures, but leads to other quality issues.	Slowed down significantly, especially when stored in the dark.
Best Use	Not recommended for most cooking; can be reconditioned first.	Ideal for long-term storage of uncooked potatoes.
Food Waste Impact	Increased risk of spoilage due to moisture and altered composition.	Extended shelf life when stored correctly.

Conclusion

So, does storing potatoes in the fridge make them sweet? The answer is a definitive yes, and for several important reasons, it is a practice to be avoided for raw potatoes. The natural conversion of starch into sugar in a cold environment not only affects the potato's taste and texture but also carries food safety implications due to the potential formation of acrylamide upon high-heat cooking. For the best-tasting and safest spuds, the traditional method of storing them in a cool, dark, and dry pantry remains the best choice. By following these simple storage guidelines, you can ensure your potatoes stay fresh and delicious for weeks to come, without any unpleasant surprises from your refrigerator. For a broader overview of proper food handling and storage, resources like the Food Standards Agency provide excellent information on general food safety.

Frequently Asked Questions

Potatoes get sweet in the fridge due to a process called cold-induced sweetening. The low temperatures activate enzymes that break down the potato's starch into simple sugars like glucose and fructose.

While the taste and texture may be undesirable, eating a sweet-tasting potato from the fridge is not immediately dangerous. However, when cooked at high temperatures, the increased sugar can lead to higher levels of acrylamide, a chemical linked to cancer in animal studies.

The ideal storage temperature for potatoes is between 45–55°F (7–13°C). This is cool enough to prevent sprouting but warm enough to prevent the starch from converting to sugar.

Yes, you can. By a process called reconditioning, placing the potatoes in a warmer room (around 68°F or 20°C) for one to two weeks can help convert the sugars back into starch.

Yes, cooked potatoes should be refrigerated to prevent the growth of bacteria that can cause foodborne illness. Store them at 40°F (4°C) or below and eat them within four days.

Soaking peeled and cut potatoes in cold water for 30 minutes can help reduce the potential for acrylamide formation by leaching some of the excess sugars from the surface.

The increased sugar content in refrigerated potatoes causes them to brown much faster when fried, baked, or roasted. This is due to the caramelization of the sugars and the Maillard reaction.