Why You Shouldn’t Store Potatoes in the Refrigerator

Many believe that refrigerating potatoes helps them stay fresh longer. However, this common habit can actually lead to serious health concerns when those potatoes are later cooked.

What Happens Chemically
When stored in the fridge, the cold temperature causes the starches in potatoes to convert into sugars more quickly. This process is called “cold-induced sweetening.”

The Problem with Sugar Conversion
When these sugar-rich potatoes are cooked, especially through frying or roasting at high temperatures, they can produce acrylamide—a chemical compound linked to potential cancer risk.

Acrylamide Risk
Acrylamide forms when sugars and amino acids react under high heat. While occasional exposure is unlikely to be harmful, repeated intake over time raises health concerns.

Avoiding the Refrigerator
To prevent this, store your potatoes in a cool, dark, and well-ventilated area—ideally between 45–50°F (7–10°C). A pantry, cellar, or a paper bag in a cupboard works best.

Keep Them Dry
Moisture encourages sprouting and spoilage. Avoid washing potatoes before storage. Instead, clean them right before cooking.

Watch for Sprouts and Green Skin
If your potatoes start sprouting or turning green, they may contain solanine—a natural toxin. Discard green or heavily sprouted ones, or cut away affected areas before cooking.

Bottom Line
Though refrigerating potatoes seems harmless, it can cause unwanted chemical changes. Stick to dry, cool storage to keep them safe and fresh.