Have you ever reached for potatoes in your pantry only to find them sprouting weird growths or turning mushy? You’re not alone. Many of us are making a common kitchen mistake that’s causing our potatoes to spoil much faster than they should. The way you store your potatoes matters a lot, and keeping them next to certain foods is a recipe for disaster. What you might not know is that some everyday foods actually send your potatoes on a fast track to the trash can.
Onions and potatoes don’t get along
You might think storing potatoes and onions together makes sense since they both like cool, dark places. But these two common vegetables are actually worst enemies in storage. When onions and potatoes hang out together, they release gases and moisture that speed up spoiling for both of them. Onions give off ethylene gas that makes potatoes sprout faster and develop those creepy “eyes” all over. Before you know it, your perfectly good potatoes are growing alien-like tentacles.
Many people keep their onions and potatoes in the same basket or bin, not realizing they’re causing both to go bad. Even having them on different shelves in the same pantry might be too close. Some home cooks wonder how far apart is far enough—a good rule is to keep them in completely separate areas if possible. The gases can travel several feet, so that potato bin right below your onion basket? That’s still too close for comfort. If you have limited space, consider storing one of them in a different part of your kitchen entirely.
Apples and bananas speed up potato aging
That fruit bowl sitting near your potato basket is causing more trouble than you realize. Apples and bananas are some of the worst neighbors for potatoes because they’re major producers of ethylene gas, which acts like a ripening hormone. When potatoes get exposed to this gas, they start sprouting and can develop bitter flavors. If you’ve ever wondered why your potatoes sometimes taste a bit off even though they look fine, the nearby fruit bowl might be the hidden culprit.
The problem gets even worse in small kitchens where everything is stored close together. That ethylene gas can cause potatoes to sprout and spoil faster than normal, wasting both food and money. Even if your fruit and potatoes aren’t touching each other, the gas can still affect them if they’re in the same area. Many people don’t realize that something as innocent as keeping a fruit bowl on top of the fridge near where potatoes are stored can slash potato shelf life dramatically. The solution is simple: keep your fruit and potatoes in separate areas of your kitchen.
Garlic makes potatoes go bad quicker
Like onions, garlic is another kitchen staple that should be kept away from your potato stash. Garlic releases similar gases and compounds that speed up sprouting in potatoes. You might think that little mesh bag of garlic bulbs isn’t doing any harm sitting next to your potatoes, but it’s actually triggering chemical reactions that shorten their storage life. When potatoes start sprouting early, you end up having to throw them out or cut away large portions, which is wasteful.
The gases from garlic can affect potatoes even through paper or mesh bags, so keeping them in their original packaging isn’t enough protection. For best results, store garlic and potatoes in completely different areas of your kitchen. If space is tight, you can store garlic at moderate temperatures (60-65°F) in a dry, well-ventilated area separate from your potatoes. This way, both will last longer and taste better when you’re ready to use them. Some people even use dedicated garlic keepers to contain those potent gases.
Tomatoes and other nightshades cause problems
It might surprise you that tomatoes and potatoes don’t make good storage buddies, especially since they’re related plant species. Both belong to the nightshade family, and while that makes them botanical cousins, it doesn’t make them good neighbors in your pantry. Tomatoes give off moisture and ethylene gas that can make potatoes sprout faster. Plus, both vegetables contain compounds that can intensify in each other when stored together, potentially making your potatoes develop off-flavors or spoil more quickly.
Other nightshade family members like eggplants can also increase solanine levels in potatoes when stored together. Solanine is the naturally occurring compound that makes potatoes turn green when exposed to light and can cause illness if consumed in large amounts. When nightshade vegetables are stored together, they can sometimes increase each other’s solanine production. The easy fix is to keep tomatoes, eggplants, and potatoes in different storage areas. Your tomatoes will be happier at room temperature anyway, as refrigeration ruins their flavor.
Rotting potatoes affect the good ones
One bad potato can literally spoil the whole bunch. When potatoes start to rot, they release compounds and moisture that accelerate spoilage in nearby healthy potatoes. It’s like a domino effect of potato destruction. If you’ve ever stored a bag of potatoes and found most of them going bad at once, chances are one started the process and affected the others. This is why checking your potato stash regularly and removing any that show signs of decay is so important.
Rotting potatoes don’t just affect other potatoes—they can release noxious gases that are actually harmful if inhaled in large amounts, especially in poorly ventilated spaces. These gases can also affect nearby foods, making them spoil faster too. The rule here is simple: check your potato supply often, and if you spot any with soft spots, mold, or a bad smell, get them out of there immediately. One rotten potato isn’t worth sacrificing the whole batch. Some people find that storing potatoes in smaller quantities rather than one big bag makes it easier to spot and remove the bad ones before they cause problems.
Keep potatoes away from heat sources
The oven, stovetop, toaster, and even the refrigerator (which produces heat from its motor) can all cause problems for nearby potatoes. Heat speeds up the aging process in potatoes and can cause them to sprout or go soft prematurely. That cabinet next to your oven or the counter space by your toaster might seem convenient for potato storage, but the warmth from these appliances is silently sabotaging your spuds. Even slight temperature increases can dramatically shorten potato shelf life.
The ideal temperature for potato storage is between 45°F and 55°F, which is cooler than most kitchens. When potatoes are kept near heat sources, they can easily exceed this range and start deteriorating faster. If you’ve noticed your potatoes don’t last as long as they should, check if they’re near any heat-producing appliances or in a warm corner of your kitchen. Moving them to a cooler spot, like a basement or the coolest part of your pantry, can add weeks to their storage life. Just remember not to put them in the refrigerator—that’s too cold and will convert their starch to sugar, making them taste oddly sweet when cooked.
Light exposure greens and ruins potatoes
Leaving potatoes on the counter or in clear containers might seem handy, but light exposure is terrible for them. When potatoes are exposed to light, they produce chlorophyll (which turns them green) and increase their solanine content. That green color isn’t just unappealing—it’s a warning sign. Solanine tastes bitter and can cause stomach problems if you eat enough of it. Those green patches you sometimes see on potatoes? That’s your cue to cut those parts away before cooking.
Many people store potatoes in clear plastic bags or glass jars on the counter, not realizing that even indirect kitchen lighting is enough to trigger greening. To avoid this problem, always store potatoes in a dark place or in opaque containers that block all light. Paper or cloth bags work well, as do dedicated potato storage bins with solid, light-blocking walls. Even a simple cardboard box will work better than leaving them exposed. If you’ve ever noticed that store-bought potatoes last longer than ones you’ve brought home and left on the counter, this light exposure difference is likely why.
The fridge is not a potato’s friend
It seems logical to put potatoes in the refrigerator to keep them fresh, but this common practice actually ruins them. The cold temperature of your fridge (typically 35-38°F) triggers a process where the potato’s starch converts to sugar. This makes them taste weirdly sweet when cooked and causes them to darken too quickly when fried. If you’ve ever had hash browns or french fries turn an unappetizing dark brown color while cooking, refrigerator storage might be the reason.
Beyond the taste and appearance issues, refrigerated potatoes develop a gritty texture that’s unpleasant to eat. The ideal temperature for potato storage is between 45-50°F, which is warmer than your fridge but cooler than your kitchen. If you don’t have a cool basement or cellar, a dark corner of your pantry is still better than the refrigerator. Some people use a dedicated root vegetable storage bin in the coolest part of their home, which helps maintain the right temperature and darkness without resorting to refrigeration. Just remember: once you’ve cooked potatoes, leftovers should go in the fridge.
Storing potatoes properly doesn’t have to be complicated once you know what to avoid. Keep them away from onions, garlic, fruits, and other ethylene producers. Store them in a cool, dark place away from heat sources and light. Don’t refrigerate them, and always remove any spoiling potatoes quickly. With these simple changes, you’ll stop wasting money on potatoes that go bad before you can use them, and you’ll enjoy better tasting spuds in all your cooking.
