Potatoes are a kitchen essential. They can be a meal as a jacket potato or an addition to your plate. Whether you prefer them boiled, mashed, or roasted, there’s plenty of variety in choosing how you use potatoes. However, making sure you get through a pack before they spoil can be a challenge.

With so much advice out there on how to store your potatoes properly, it can be confusing to know the best way to keep them fresh. While many likely store potatoes in a cupboard or pantry, new research suggests that storing them in a fridge below 5C could help keep them fresh for longer, preventing them from sprouting. Waste management specialists, the Wheeldon Brothers, have revealed a simple solution for long-lasting spuds using a simple trick that requires just one kitchen ingredient. 

The experts have revealed that storing potatoes with an apple can ensure they stay fresh for up to three times longer, ensuring you get the most from your food shop.

“Storing potatoes with an apple helps prevent sprouting and keeps them fresher for longer,” said Wheeldon Brothers.

Apples help keep potatoes fresh by naturally releasing ethylene gas, which regulates the ripening process. This means potatoes won’t sprout as quickly as they might when not placed next to the fruit.

While apples are a great natural hack for keeping potatoes fresh, waste management specialists advise storing potatoes in a cool, dark and dry environment for this method to work correctly.

“To keep your potatoes in top condition, store them properly and check them often for any signs of spoilage,” said Wheeldon Brothers, warning that “sprouted or green potatoes should not be eaten,” as these can contain harmful toxins.

You can also minimise food wastage by ditching plastic bags. These trap moisture, which can lead to potatoes spoiling faster. Paper bags are more breathable and can make a big difference in how long your fresh produce lasts.

The waste management experts said, “By rethinking how we store everyday foods like potatoes, households can save money and cut down on waste,” ensuring there are more sprout-free potatoes left for cooking.