All About Small potatoes
Your complete guide to small potatoes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Small potatoes Last?
Storage times and freshness tips for small potatoes in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Uncooked, Whole in a Cool, Dark Pantry3-5 weeks
Signs of Spoilage
Green spots (solanine production), sprouting (eyes growing), soft/mushy spots, wrinkled skin, mold (white/green/black fuzzy patches), earthy smell turning musty or rotten.
How to Check
Visual: Check for any green areas, sprouts, dark spots, or fuzzy growth. Touch: Feel for firmness. A good potato is firm; a bad one will be soft, squishy, or shriveled. Smell: Fresh potatoes have a mild, earthy smell. A strong, musty, or rotten odor indicates spoilage.
Storage Tips
Store in a cool (45-55°F / 7-13°C), dark, well-ventilated area. Do not store in plastic bags; use mesh bags, baskets, or open containers to allow air circulation. Keep away from onions and apples, as they release ethylene gas which can accelerate sprouting. Small green spots or short sprouts can often be cut off if the potato is otherwise firm, but discard if greening is extensive or sprouts are long and numerous.
Uncooked, Whole in Refrigerator (Not Recommended for Quality)1-2 months
Signs of Spoilage
Similar to pantry storage (green spots, sprouts, softness, mold), but also potential for a sweet taste and gritty texture due to starch conversion to sugar.
How to Check
Visual: Same as pantry. Touch: Same as pantry. Taste (after cooking): May taste unusually sweet or have a slightly gritty texture, indicating quality degradation.
Storage Tips
Refrigeration converts potato starch into sugar, which can lead to an undesirable sweet taste and a darker color when cooked (especially when fried or roasted). It also increases the potential for acrylamide formation when cooked at high temperatures. Only refrigerate if you cannot provide ideal pantry conditions and plan to use them relatively quickly, or if they are already starting to sprout and you want to slow it down temporarily.
Uncooked, Cut or Peeled in Refrigerator1-2 days
Signs of Spoilage
Pinkish, brownish, or grayish discoloration, slimy texture, sour or off-smell, visible mold.
How to Check
Visual: Look for color changes beyond light oxidation (which can be rinsed off). Any pink, gray, or dark brown/black spots are a bad sign. Touch: Good cut potatoes are firm. Sliminess is a clear sign of spoilage. Smell: A fresh, cut potato has a neutral or slightly earthy smell. A sour, pungent, or distinctly 'off' odor means it's spoiled.
Storage Tips
To prevent browning (oxidation) and extend freshness, store cut potatoes submerged in cold water in an airtight container in the refrigerator. Change the water daily if storing for more than a few hours. Do not soak for more than 2 days as they can absorb too much water and lose nutrients.
Cooked Potatoes in Refrigerator3-4 days
Signs of Spoilage
Slimy texture, off-smell (sour, musty, or fermented), visible mold growth, unusual discoloration.
How to Check
Visual: Look for mold, unusual colors, or any signs of bacterial growth (e.g., iridescent sheen). Touch: Cooked potatoes should not be slimy or excessively sticky. Smell: A sour, fermented, or otherwise unpleasant smell is a strong indicator of spoilage.
Storage Tips
Cool cooked potatoes quickly (within 2 hours) and store in airtight containers to prevent bacterial growth and absorption of odors from other foods. Reheat thoroughly to 165°F (74°C) before serving. Do not leave cooked potatoes at room temperature for more than 2 hours.
Cooked Potatoes in Freezer2-3 months (best quality)
Signs of Spoilage
Freezer burn (dry, discolored spots), changes in texture (mushy or mealy after thawing), off-flavors (though less common if properly stored).
How to Check
Visual: Check for large amounts of ice crystals or dry, leathery patches (freezer burn). Texture (after thawing/reheating): Should not be excessively mushy, watery, or mealy. Smell/Taste: Should still smell and taste like cooked potatoes, not stale or off.
Storage Tips
Potatoes with a higher starch content (like Russets) tend to freeze better than waxy varieties. Best to freeze potatoes that have been cooked until tender (e.g., mashed, roasted, boiled). Allow them to cool completely before freezing. Store in airtight freezer-safe bags or containers to prevent freezer burn. Label with the date. Thaw in the refrigerator overnight or reheat from frozen. Raw potatoes do not freeze well due to their high water content, resulting in a mushy texture after thawing.