Irish potatoes stored at temperatures below 55°F will taste sweeter and be stringier than those stored at warmer temperatures. At temperatures less than 55°F, enzymes within the tuber convert starch into sugars causing the sweet taste and stringy consistency. Potatoes that are to be eaten should never be stored in the refrigerator. Sugars within the potatoes can be converted back into starch by storing the potatoes at temperatures above 65°F for a week or two prior to use. Some gardeners store potatoes in large lots in cooler temperatures to keep them from sprouting, and keep a small quantity inside their house for immediate consumption.
For information on handling other fruits and vegetables, visit eXtension: Storing Fruits and Vegetables.
