Why Shouldn't You Refrigerate Potatoes?

October 31, 2025 •

4 min read

According to the Food Standards Agency (FSA), raw potatoes should not be stored in the refrigerator due to the potential formation of harmful chemicals. The cold can cause the starches inside the potato to convert into sugars, affecting flavor and texture, which is a major reason why you shouldn't refrigerate potatoes. This seemingly harmless act has significant implications for both the taste of your food and your health.

Quick Summary

Storing raw potatoes in the fridge alters their flavor and texture, and can lead to the formation of a chemical called acrylamide when cooked at high temperatures. The best method is to keep them in a cool, dark, and dry place with proper ventilation.

Key Points

Acrylamide Risk: Refrigerating raw potatoes causes starches to convert to sugars, which can form the chemical acrylamide when cooked at high temperatures, a compound linked to cancer in animal studies.
Altered Taste and Texture: The conversion of starch to sugar can make the potato sweeter and lead to a gritty or grainy texture when cooked, ruining the taste of savory dishes.
Proper Storage Method: The ideal way to store raw potatoes is in a cool, dark, and well-ventilated space like a pantry or cellar, away from direct light and heat.
Avoid Onions: Storing potatoes near onions is a bad idea because onions release ethylene gas that speeds up potato sprouting and spoilage.
Cooked Potatoes Are Different: Unlike raw potatoes, cooked leftovers should be refrigerated within two hours to prevent bacterial growth and should be eaten within 3-4 days.
Ventilation is Key: Always store potatoes in a mesh or paper bag, or an open basket, to ensure good airflow and prevent moisture accumulation that can lead to mold and rot.
Inspect and Use Quickly: Use any potatoes with bruises, soft spots, or sprouts first to avoid spreading spoilage to the rest of the batch.

The Science Behind Refrigerating Potatoes

When you place raw potatoes in the refrigerator, the cold temperatures trigger a biochemical process. The starch in the potato, which is a complex carbohydrate, begins to break down and convert into simpler sugars, such as glucose and fructose. This process is known as 'cold-induced sweetening' and has a cascade of negative effects on the potato's quality and safety.

Impact on Taste and Texture

This conversion of starch to sugar results in a distinctly different, and often unpleasant, taste profile. The potatoes can become noticeably sweeter, which is undesirable for savory dishes. The texture also suffers, as the converted sugars can cause the potatoes to become gritty or grainy when cooked. This can ruin a dish that relies on the classic, creamy texture of a properly cooked potato, such as mashed potatoes or a baked potato.

The Formation of Acrylamide

Perhaps the most concerning consequence of refrigerating potatoes is the potential for increased acrylamide formation. Acrylamide is a chemical compound that forms during high-temperature cooking methods like frying, roasting, and baking, particularly in starchy foods. When potatoes that have been refrigerated are cooked at these high temperatures, the increased levels of reducing sugars combine with the amino acid asparagine to create more acrylamide. Animal studies have suggested a link between high levels of acrylamide and an increased risk of certain cancers, though human studies remain inconclusive. The FDA and other food safety agencies advise reducing acrylamide exposure where possible, and proper storage is a key step.

How to Prevent Acrylamide Formation

Avoid refrigeration: Store raw potatoes in a cool, dark, and well-ventilated area.
Soak refrigerated potatoes: If you must cook a potato that has been refrigerated, soaking the raw, cut potatoes in water for 30 minutes before cooking can help reduce sugar levels and subsequently, acrylamide formation. Be sure to pat them dry completely.
Monitor cooking: Cook potato dishes to a golden-yellow color rather than a dark brown, as a darker color indicates a higher level of acrylamide has formed.

Proper Storage vs. Refrigeration: A Comparison


Storage Method	Ideal Temperature	Pros	Cons
Pantry/Root Cellar	43-50°F (6-10°C)	Preserves texture and flavor, reduces acrylamide risk, prevents premature sprouting	Requires a dedicated, cool, and dark space; need to avoid light exposure
Refrigerator	Below 40°F (4°C)	Keeps cooked leftovers fresh for a few days	Changes flavor and texture of raw potatoes; increases acrylamide risk when cooked

Best Practices for Storing Potatoes

To ensure your potatoes stay fresh, safe, and delicious, follow these expert-backed tips for storage.

Cool, Dark, and Dry Location

Cool: The ideal temperature range for storing raw, uncooked potatoes is between 43°F and 50°F (6-10°C), which is cooler than room temperature but warmer than a refrigerator. A basement, pantry, or cellar is typically the best location.
Dark: Light exposure causes potatoes to turn green and produce a toxic compound called solanine. Store them in a dark place, or cover them with a cloth to prevent this.
Dry: Moisture can lead to rot and sprouting. Never wash potatoes before storing them; wait until you are ready to cook. Store them in a ventilated container like a mesh bag, paper bag, or basket to allow for air circulation. Avoid sealed plastic bags.

The Danger of Storing with Onions

Separate your produce: It's a common mistake, but storing potatoes near onions is a bad idea. Onions release ethylene gas, which accelerates the sprouting and spoilage of potatoes. Keep them in separate areas of the pantry or kitchen.

Handling Damaged or Sprouting Potatoes

Inspect your spuds: When you bring potatoes home, check them for any bruises, cuts, or soft spots. Use these first, as they will spoil faster.
What to do with sprouts: Potatoes with small sprouts can still be salvaged. Simply cut away the sprouts and any surrounding green or soft flesh. If the potato is soft, shriveled, or has numerous sprouts, it's best to discard it entirely.

Conclusion: Prioritize Proper Pantry Storage

In conclusion, refrigerating raw potatoes is a common error with tangible negative consequences for both the taste of your food and potential health risks associated with acrylamide formation during cooking. The ideal storage method is a cool, dark, and well-ventilated space, such as a pantry or cellar, which prevents the conversion of starch to sugar and extends the potato's shelf life. By understanding the science behind proper potato storage, you can ensure your spuds remain firm, flavorful, and safe for all your culinary needs. For more comprehensive food safety guidelines, consider consulting resources from trusted government agencies like the FDA.

Final Thought: While refrigeration may seem like a safe bet for prolonging freshness, for potatoes, it's the wrong approach. Embrace the simple, traditional method of pantry storage to get the most out of this versatile vegetable. For more info on food safety, you can check out the official guidance from the U.S. Food & Drug Administration (FDA) regarding acrylamide(https://www.fda.gov/food/process-contaminants-food/acrylamide-and-diet-food-storage-and-food-preparation).

Storing Cooked Potatoes

This guidance applies strictly to raw potatoes. Cooked potatoes, however, should be stored in the refrigerator within two hours of cooking to prevent bacterial growth. Place leftovers in an airtight container and consume them within 3-4 days. You can also safely freeze cooked potatoes for longer storage.

Frequently Asked Questions

When raw potatoes are stored in the cold temperature of a refrigerator, their starches convert into simple sugars. During high-heat cooking like frying or roasting, these sugars react with an amino acid called asparagine to produce higher levels of the chemical acrylamide.

The ideal temperature for storing raw, uncooked potatoes is between 43°F and 50°F (6-10°C). This is cooler than room temperature but warmer than a refrigerator, and helps to prevent sprouting and sugar conversion.

Yes, you can still eat a raw potato that was in the fridge, but be aware that its flavor and texture will be altered. To mitigate the risk of increased acrylamide, consider boiling or microwaving it instead of frying or roasting, or soaking it in water before high-heat cooking.

Cooked potatoes should be cooled down within two hours and then stored in an airtight container in the refrigerator. They are typically safe to eat for 3-4 days after cooking.

A green tint on a potato indicates the presence of solanine, a toxic compound that forms when a potato is exposed to light. While chlorophyll, which also develops, is harmless, high levels of solanine can cause sickness. You should cut away any green parts before eating, or discard the potato if it is extensively green.

Peeled or cut raw potatoes can be submerged in cold water and refrigerated for up to one day to prevent discoloration. For longer storage, they should be vacuum-packed and refrigerated.

When stored properly in a cool, dark, and dry place with good ventilation, raw potatoes can last for up to several months. Proper storage prevents premature sprouting and spoilage.