Three Tried-and-True Ways to Store Potatoes
Potatoes are one of the most versatile and rewarding crops to grow in the garden. But once harvest time rolls around, the question becomes: how do you store them so they’ll last through the winter? Over the years, I’ve tried a few different methods, some passed down from family, some learned through trial and error. Here are three reliable ways to keep your potatoes fresh, usable, and ready for all those cozy cold-weather meals.
1. Cure and Store in a Cool, Dry Place
This is the traditional “root cellar” method. Once you dig your potatoes, don’t wash them—just brush off any excess dirt. Spread them out in a dark, well-ventilated place at around 60°F for 1–2 weeks. This curing period toughens up their skins, which helps prevent rot.
After curing, move them into long-term storage somewhere cool, dark, and humid—ideally between 40–50°F with 85–90% humidity. Basements, insulated sheds, or even a closet that stays cool can work. Keep them away from onions, since onions give off gases that make potatoes sprout faster. Check them every couple of weeks, and pull out any that look soft or are sprouting.
Pro Tip: Store potatoes in burlap bags, baskets, or cardboard boxes so they can breathe. Light exposure makes them turn green and bitter.
2. Blanch and Freeze
If you’d rather preserve smaller portions or have diced potatoes on hand for quick meals, freezing works beautifully. Start by peeling and dicing your potatoes, then blanch them in boiling water for 2–3 minutes. Immediately dunk them in ice water to stop the cooking process.
Spread the cooled potatoes out on a baking sheet and flash freeze them. Once solid, transfer them into freezer bags or vacuum-sealed packs. This keeps them from clumping together and makes it easy to grab just what you need.
Pro Tip: Vacuum sealing your frozen potatoes goes a long way toward preventing freezer burn and keeps them tasting fresh longer.
3. Pressure Canning Potatoes
This is a method I remember my mom doing when I was younger, and it’s still one of the best ways to have ready-to-use potatoes all year long. Since potatoes are low-acid, they must be pressure canned (not water-bath canned) to be safe.
Peel and cut the potatoes into chunks, pack them into clean jars, and cover with boiling water. Add canning salt if you like—this helps keep the liquid clear. Process the jars in a pressure canner according to your altitude and jar size.
The end result? Shelf-stable jars of potatoes ready for soups, stews, or an easy side dish. There’s something comforting about pulling out a jar in the middle of winter, knowing the work was done months earlier.
Pro Tip: Stick with canning salt or kosher salt. Table salt can make the water cloudy and affect the final look of your jars.
Extra Tips for Long-Lasting Potatoes
Rotate your stored potatoes, use the older ones first.
Don’t store them in the fridge: cold temperatures can turn their starches into sugar, affecting flavor.
Keep them in the dark: light exposure leads to green skins and bitterness.
With a little prep, you can enjoy your garden potatoes well into the next season. Whether you tuck them away in a cool cellar, freeze them for quick dinners, or pressure can them for the pantry, you’ll be glad you put in the effort when the temperatures drop.