Look, I’ve learned this lesson the hard way more times than I care to admit. You buy a bag of perfectly good potatoes, store them where they’re supposed to go, and then a week later they’re sprouting eyes like something out of a science experiment. And honestly, it’s usually because you’ve put them next to the wrong foods. The culprits aren’t always obvious, but once you know what they are, you’ll never make these storage mistakes again.
Why onions are potato’s worst enemy
This is probably the most common mistake people make, and I mean, I get it—onions and potatoes seem like they should live together. They’re both stored in cool, dark places, right? But here’s the thing: storing onions and potatoes together will basically ruin both of them faster than you’d think. The onions release moisture and gases that make potatoes sprout and rot way quicker than they normally would.
I’ve noticed that within just a few days, those potatoes start developing those weird little sprouts. And the texture gets all soft and kind of wrinkly. Not good. The same thing happens in reverse too—your onions can absorb moisture from the potatoes and start going bad faster. Keep them in separate areas of your pantry or kitchen. At least a few feet apart.
Apples speed up potato aging
This one surprised me the first time I heard about it. Apples produce something called ethylene gas, which is basically a ripening agent that affects tons of other produce. When you store apples anywhere near your potatoes, that gas makes the potatoes age super fast. They’ll start sprouting, getting soft, and developing that greenish tint that means they’re past their prime.
Every time I’ve stored these two together, the potatoes have gone bad within a week or two instead of lasting a month or more. The apples themselves stay pretty much fine, but the potatoes? Total disaster. According to food storage experts, you should keep apples at least six to eight inches away from ethylene-sensitive produce like potatoes. But honestly, I’d give them even more space than that if you can.
Bananas aren’t innocent either
Just like apples, bananas are huge ethylene producers. Maybe even worse. I mean, have you noticed how fast bananas ripen other fruit sitting next to them? That same effect happens with potatoes. The ethylene gas from ripening bananas will make your potatoes sprout and soften way before they should. It’s kind of crazy how much impact one bunch of bananas can have on your potato supply.
The last time I left bananas on the counter near my potato basket, I ended up throwing out half the potatoes because they’d gone soft and started growing those creepy little roots. Why does this keep happening to perfectly good vegetables? It’s all about that gas. Keep your bananas far away from potatoes—different rooms if possible.
Don’t pair potatoes with other ethylene producers
It’s not just apples and bananas you need to worry about. Melons, pears, peaches, nectarines, and tomatoes all produce ethylene gas too. Basically, if it’s a fruit that continues ripening after you buy it, it’s probably releasing ethylene. And that means it’s bad news for your potatoes. I’ve pretty much learned to keep all my potatoes away from any fruit bowl or basket.
After trying different storage methods over the years, the best approach I’ve found is keeping potatoes in their own dedicated space. A basket in a cool pantry works great, or even a paper bag in a cabinet. Just make sure there’s no fruit nearby. The potatoes will last so much longer this way—we’re talking weeks or even months instead of days.
Garlic causes similar problems as onions
Garlic and potatoes have the same issue as onions and potatoes. They seem like natural storage companions since they’re both kept in cool, dark places, but garlic releases moisture and compounds that make potatoes deteriorate faster. The potatoes start sprouting, and sometimes they even absorb some of that garlic smell, which isn’t great if you’re planning to use them for something like mashed potatoes or potato salad where you don’t want that flavor.
Store your garlic separately from potatoes. I keep mine in a small bowl on a shelf that’s nowhere near my potato storage area. Problem solved. And garlic lasts longer this way too, honestly.
Keep potatoes out of the fridge near certain vegetables
Okay, so you shouldn’t really refrigerate potatoes anyway—it converts their starches to sugars and makes them taste weird and cook unevenly. But if you absolutely have to put them in the fridge for some reason, don’t store them near ethylene-producing items in there either. Things like avocados, kiwis, or any ripe fruit will still affect them. And moisture from leafy greens or other vegetables can make potatoes go bad faster too.
The cold environment slows down sprouting a bit, but it creates other problems with texture and flavor. I’ve tried refrigerating potatoes before, and they just don’t taste the same when you cook them. They get this sweet, off flavor that’s pretty noticeable in simple preparations. Better to find a cool, dark cabinet or pantry space instead.
What you can safely store with potatoes
So what’s safe to keep near potatoes? Not much, to be honest. Your best bet is storing them alone in a well-ventilated container—paper bags work great, or those mesh bags potatoes sometimes come in. The ventilation is key because it prevents moisture buildup, which can make potatoes rot even without any other produce nearby. Some people say you can store them with other root vegetables like carrots or beets, but I’ve found even that can be sort of risky depending on humidity levels.
The ideal setup is really just potatoes by themselves in a basket or bag, kept in a spot that’s cool (around 45-50°F if possible), dark, and dry. Does anyone actually have a root cellar anymore? That used to be the perfect solution, but most modern homes don’t have that option. A pantry or cabinet away from heat sources works fine though. Just keep them isolated from other produce, especially anything that produces ethylene gas or excess moisture.
Signs your potato storage went wrong
You’ll know pretty quickly if you’ve stored potatoes near the wrong foods. Sprouting is the most obvious sign—those little eyes start pushing out shoots within days instead of weeks. The potatoes might also develop a greenish color on the skin, which actually indicates the presence of solanine, a compound that can make you sick if you eat too much of it. Soft spots are another red flag, and they spread fast once they start.
If your potatoes start smelling musty or fermented, that’s game over. Toss them. I’ve made the mistake of trying to salvage potatoes that had gone too far, and it’s just not worth it. The texture never gets better, and cooking them doesn’t fix the off flavors. When potatoes are stored correctly away from problematic foods, they should stay firm and fresh for at least a month, usually longer. That’s the goal we’re shooting for here.
Learning what not to store with potatoes has saved me so much money and food waste over the years. It seems like such a small thing, but it makes a huge difference in how long your produce lasts. Keep those potatoes away from onions, garlic, apples, bananas, and other ethylene producers, and you’ll be amazed at how much longer they stay good. Trust me on this one—your future self will thank you when you’re not constantly throwing out sprouted, soft potatoes every other week.
