Short of having a root cellar, what is the best way to store potatoes so they keep optimally? We also don’t have a cellar to use for the purpose, as I have known people to do when buying in bulk, like 50 lb bags.
I know they don’t need to be refrigerated, and it sometimes has struck me that doing so keeps them less well.
We were keeping them in a cabinet for a while, but after an unfortunate liquefaction incident with a squash, we haven’t returned to using the cabinet for such things. So almost ten pounds of potatoes sit on the counter. Which doesn’t strike me as the end of the world, except for a while they were adjacent to the stove, which can’t possibly be good. As always, using them fast enough eliminates all problems.