Avoid potatoes with wilted, wrinkled skin, soft dark areas, cut surfaces or with a green appearance. Choose potatoes of uniform size for even cooking. Storage Store potatoes in a cool, dry, dark place that's well ventilated. At 45 to 50 degrees F potatoes will keep well for several weeks. At temperatures much over that, potatoes should not be stored for more than one week.
Warmer temperatures encourage sprouting and shriveling.
Remove sprouts and eyes completely. Avoid prolonged exposure to light which causes potatoes to turn green. This green area should be pared off before the potato is used. Don't refrigerate potatoes. Below 40 degrees F potatoes will develop a sweet taste, the result of an accumulation of sugars in the tubers.