Don't Refrigerate Potatoes
Cold temperatures trigger "cold-induced sweetening" in raw potatoes: their starches convert to sugars faster than the potato can use them, and those extra sugars react with amino acids during high-heat cooking (frying, roasting) to produce more acrylamide, along with an off, overly sweet flavor and darker color. A cool, dark, well-ventilated spot around 45-55°F (7-13°C) — not the fridge, not a warm cabinet — keeps potatoes starchy and neutral-tasting for weeks.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.