Potatoes need coolness and dim lighting for long-term storage (2+ weeks). Wet or moist environments aren't good for them either, as it encourages rot. The refrigerator is too cold and results in oddly sweet, overly brown potatoes when cooked. Go for a space that's more like 45 to 50 F. A pantry, old-fashioned root cellar or cupboard provide solid options. Place them in a dry cardboard box or brown paper bag to keep light away. Keep them away from onions, which emit gases that speed ripening and encourage the potatoes to sprout.

Even if you've stored potatoes correctly, small sprouts may develop. Just remove them with the tip of a knife before cooking. Only put potatoes into long-term storage when they are thoroughly dry. Never wash them before storage.