# storage of russet potatos in the fridge **URL:** \ **Category:** Cafe Society\ **Created:** [January 11, 2011, 7:38pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250 "2011-01-11T19:38:54Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![NadaHappyCamper](https://avatars.discourse-cdn.com/v4/letter/n/278dde/32.png) [@NadaHappyCamper](https://boards.straightdope.com/u/NadaHappyCamper)\ **Post date:** [January 11, 2011, 7:38pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/1 "2011-01-11T19:38:54Z")
i am wondering if storing my potatos in the vegetable crisper in my refrigerator does them harm or lessens the nutritional value? I generally store four to five and use them through out the week. I bake them in a microwave. Baked potato recipes would also be welcome or any potato recipes for that matter. ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [January 11, 2011, 7:44pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/2 "2011-01-11T19:44:26Z")
I’m not sure if it would harm them. But if you can keep them reasonably cool, dark and dry (say, in a cabinet or pantry) they should last for well over a week with no problem. Refrdigeration isn’t necessary for potatoes. ---
**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\ **Post date:** [January 11, 2011, 7:45pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/3 "2011-01-11T19:45:36Z")
Potatoes should be stored in a cool, dry, dark place. The fridge is cool, but not dry at all. I keep mine in the pantry. ---
**Author:** ![Superfluous\_Parentheses](https://avatars.discourse-cdn.com/v4/letter/s/8edcca/32.png) [@Superfluous\_Parentheses](https://boards.straightdope.com/u/Superfluous_Parentheses)\ **Post date:** [January 11, 2011, 7:51pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/4 "2011-01-11T19:51:51Z")
Don’t store them in the fridge, they go soft and nasty much quicker. I keep mine in a bag on a shelve in my kitchen, which isn’t particularly cool, but it works well enough to keep them edible for a week or two at least. The best place would be a cellar or some other dark, dry and cool (but not _cold_) place. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 11, 2011, 7:55pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/5 "2011-01-11T19:55:21Z")
It may be the best place to keep them in hot weather. Cold is not as bad for them as humidity, heat, and light. ---
**Author:** ![Jaledin](https://avatars.discourse-cdn.com/v4/letter/j/f9ae1b/32.png) [@Jaledin](https://boards.straightdope.com/u/Jaledin)\ **Post date:** [January 11, 2011, 8:23pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/6 "2011-01-11T20:23:23Z")
I’ve heard that it increases the available sugars (or something) in the potatoes, leading to stuff like over-browning when frying. I know this from experience as well, thanks to a well-meaning friend putting ten lbs of russets in my vegetable crisper. She and I had to have “the talk” after that, meaning, don’t be messing with where things go in my kitchen. I don’t have a link, but an egullet culinary institute course on potatoes covers this, IIRC, as I’m sure people like Harold McGee and the Cook’s Illustrated folks do. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [January 11, 2011, 8:51pm UTC](https://boards.straightdope.com/t/storage-of-russet-potatos-in-the-fridge/567250/7 "2011-01-11T20:51:49Z")
> [@Jaledin](#): > > I’ve heard that it increases the available sugars (or something) in the potatoes, leading to stuff like over-browning when frying. I know this from experience as well, thanks to a well-meaning friend putting ten lbs of russets in my vegetable crisper. She and I had to have “the talk” after that, meaning, don’t be messing with where things go in my kitchen. I don’t have a link, but an egullet culinary institute course on potatoes covers this, IIRC, as I’m sure people like Harold McGee and the Cook’s Illustrated folks do. I have also “heard” that, and that it can be at least partially remedied by taking the potatoes out of the fridge a day before you want to use them. Then the sugars will convert to starch, or something. Not sure if it’s a wives’ tale.