According to a global food quality site, previously it was advised not to store potatoes in the refrigerator. However, today it is understood that there is no significant difference in the amount of toxic acrylamides when potatoes are stored in the refrigerator or in a cool and dry place.
When storing potatoes, it is important to keep them in a dark place to prevent the formation of toxic substances harmful to human health. The light causes the formation of “protective” substances in the potato, which usually do not reach the surface of the soil. These substances, called “phytoalexins”, can be identified by the green color in the potato skin. When potatoes are large, the green skin can be removed by peeling a whole cm. Small potatoes with green skin should be thrown away.
In addition to storing potatoes in a dark place, it is recommended to keep them in a cool and dry location. A perforated plastic bag is not sufficiently ventilated and can cause potatoes to rot quickly.
Potatoes contain a relatively high amount of potassium, so they are recommended for consumption after vomiting or diarrhea to help replenish this mineral from the body. Some of the minerals from potatoes pass into cooking water, so those who cannot eat due to illness can try drinking water used to cook them.