Not sure what to do with an abundance of potatoes?
From storing fresh potatoes that are home grown to excess store bought potatoes, preserving your spuds for long term storage has never been easier.
These ideas can extend the life of your potatoes for months, years, and even decades!
8 Long Term Potato Storage Ideas (Fresh Potatoes & Store Bought Options)
1. Storing In The Ground

A simple and old school way to store your excess home grown potatoes is back in the ground. This is pretty straight forward and outlined in the steps below:
Step 1.
Once the potato plants have died off, dig the spuds up and separate from the seed potato and the dead or dying potato plant.
Step 2.
Depending on how many potatoes you have grown you can dig a large hole or a trench around about 6 inches or 15cm deep.
Step 3.
Put all you excess potatoes in the hole or trench and cover them up with soil.
Step 4.
Place newspaper or cardboard over the area so that when it rains the area is protected from excess water.
Of all the longer term potato storage methods this is one of the easier ones to do.
If you live in an area with excess rain then the potato’s may end up rotting so you may want to consider one of the other options below. Make sure you dig your potatoes up before the ground freezes if you live in a very cold climate.
How Long Will They Last?
Providing you do not live in an area with excessive rainfall, you potatoes should last 2-3 months underground and some people report even longer.
2. Curing & Storing In A Cool Dark Place

Curing potatoes is an essential step in preparing them for long-term storage. The curing process allows the potato skins to toughen and heal small cuts, which helps prevent rot.
Here are the key steps to curing potatoes:
1. Harvest Potatoes Carefully
- Timing: Harvest potatoes on a dry day when the soil is not too wet, as moisture can promote rot during curing.
- Avoid Damage: Be gentle when digging up potatoes to avoid bruising or cutting them, which can make them more susceptible to decay.
2. Remove Excess Dirt
- Brush off any clumps of dirt gently, but do not wash the potatoes. The residual dirt protects them from moisture during the curing process.
3. Sort the Potatoes
- Separate any damaged or small potatoes from the main crop. Damaged potatoes should be eaten soon and not stored long-term.
4. Cure in a Dark, Warm, and Well-Ventilated Space
- Conditions: Cure the potatoes in a dark, well-ventilated area with temperatures between 45–60°F (7–18°C) and high humidity (85–95%) to prevent them from shriveling.
- Duration: Leave them to cure for about 1–2 weeks. The warm temperature helps the skins toughen, and the humidity helps heal minor injuries on the skin.
5. Monitor and Rotate
- Check regularly to ensure that no potatoes are rotting. If some potatoes are softening or sprouting during the curing process, remove them to prevent them from spoiling the others.
6. Store in a Cool, Dark Place
- After curing, move the potatoes to a cool, dark place for long-term storage. According to the University of Minnesota an ideal temperature is 32–40°F (0–4°C). Very few people have access to the perfect storage temperature & humidity so do the best you can.
- Make sure to store them in breathable containers like mesh bags, woven sacks, paper bags, cardboard boxes,or crates for proper ventilation.
How Long Will They Last?
Once cured and stored in the right conditions your potatoes should last several months, with some people claiming much longer.
3. Root Cellar Storage

If you are fortunate enough to have a root cellar then this option is a great one. Here are the steps to preparing your fresh potatoes before storage.
1. Cure the Potatoes
- After harvesting, cure the potatoes by placing them in a dark, dry area for about 1–2 weeks. This toughens their skins and allows minor damage to heal.
2. Prepare the Potatoes for Storage
- Sort through the potatoes to remove any that are bruised or damaged, as these could cause rot during storage.
- Tip – Choose varieties that are suitable for long-term storage. According to Oregon State University “Red potatoes usually don’t keep as long as yellow or white varieties. Thin-skinned potatoes don’t last as long in storage as those with thick skins, such as Russets.”
3. Set Up the Root Cellar
- A root cellar should be cool, dark, and well-ventilated to slow sprouting and prevent spoilage.
- Make sure the space is dark to avoid the potatoes turning green and developing solanine, a toxic compound. If necessary, cover any containers to keep light out.
4. Use Breathable Containers
- Store the potatoes in containers that allow for air circulation, like burlap sacks, paper bags, or wooden crates. Avoid plastic, as it traps moisture and can lead to rot.
- Consider layering the potatoes with straw, newspaper, or sawdust to add insulation and keep them dry.
5. Regularly Inspect Your Potatoes
- Check the potatoes every few weeks, and remove any that show signs of sprouting or rotting to prevent the spread of spoilage.
How Long Will They Last?
The University of Alaska claims potatoes last up to 8 months in a root cellar at the correct temperature and humidity.
4. Storing In Sand

An old but effective method for storing potatoes long-term is by burying them in sand. This method helps regulate moisture and temperature, keeping potatoes fresh and preventing them from sprouting or rotting.
When storing potatoes in sand, follow these steps for best results:
- Choose the Right Container: Use wooden crates, cardboard boxes, or even a large plastic bin with ventilation holes. The container should be breathable to avoid excessive moisture buildup.
- Layer the Sand: Begin by placing a layer of clean, dry sand at the bottom of your container. A 1-2 inch layer should be sufficient to create a buffer zone for the potatoes.
- Arrange the Potatoes: Place the potatoes on top of the sand, making sure they don’t touch each other. Potatoes need space for air circulation to prevent rot and fungal growth.
- Cover with More Sand: After the first layer of potatoes, cover them completely with sand before adding the next layer. Repeat this process until your container is full, ensuring each potato is surrounded by sand.
- Storage Conditions: Keep the container in a cool, dark, and well-ventilated area, ideally at a temperature of 35-40°F (1-4°C). Basements or root cellars work best for this, as they mimic the ideal underground environment.
The sand helps regulate humidity, absorbing excess moisture while preventing the potatoes from drying out. This method can help store potatoes for several months, making it a reliable approach for winter storage or long-term preparedness.
Tip: Inspect the potatoes periodically for any signs of rot or sprouting and remove any affected tubers to prevent them from spoiling the entire batch.
How Long Will They Last?
Potatoes stored in sand the correct way should last 3-6 months.
5. Dehydrating

Dehydrating potatoes for long-term storage is a straightforward process, but there are a few key steps to follow to ensure the best results.
Here’s a simple guide:
1. Preparation
- Choose Potatoes: Use firm, fresh potatoes without any signs of decay, bruising, or mold
- Wash and Peel: Thoroughly wash the potatoes, then peel them if desired (you can leave the skin on if you prefer).
2. Slice or Dice
- Slice Thinly: Cut potatoes into 1/4-inch shoestring strips or 1/8-inch slices. This ensures even drying. Uniformity ensures they dry evenly. After slicing put the slices or strips in cold water to stop the potato going brown.
3. Blanch the Potatoes
- Boil: Bring a large pot of water to a boil.
- Blanch: Add the sliced/diced potatoes and blanch them for about 4-6 minutes. This step helps preserve color, texture, and flavor while also breaking down the starches for better drying.
- Cool Quickly: After blanching, immediately transfer the potatoes into a bowl of ice water to stop the cooking process. Drain thoroughly.
4. Drying Process
- Use a Dehydrator: Lay the potatoes in a single layer on the trays of your dehydrator. Set the temperature to around 140°F (60°C).
- Drying Time: Let them dry for 8-12 hours, depending on the thickness. They should be brittle and snap when done.
Alternative: You can also use an oven at the lowest setting, but leave the door cracked open to allow moisture to escape.
5. Conditioning
- Once fully dried, allow the potatoes to cool completely. Place them in an airtight container for a few days, shaking the container daily to ensure they’re evenly dry. If any condensation appears, dry them further.
6. Storage
- Pack: Store your dehydrated potatoes in vacuum-sealed bags, mylar bags with oxygen absorbers, or airtight containers in a cool, dark place.
Tips for Use:
- To rehydrate, soak in hot water for about 10-15 minutes before using them in recipes like soups, stews, or casseroles.
Dehydrating your potatoes is a fantastic way to extend shelf life without compromising too much on flavor or nutrition.
How Long Will They Last?
Properly stored, dehydrated potatoes can last at least a couple of years and some people have claimed up to 10 years.
6. Freezing & Vacuum sealing

Preserving sliced or cubed potatoes through freezing and vacuum sealing ensures they retain their flavor, texture, and quality for months.
Here are the steps:
1. Preparation
- Select Potatoes: Choose firm, fresh potatoes without blemishes or decay.
- Wash and Peel: Thoroughly wash and peel the potatoes.
- Cut: Slice or cube the potatoes to your preferred size.
Once you have cut the potatoes, put them in either just cold water, or cold water with a small amount of acid like lemon juice or vinegar. This helps prevent browning before they are blanched.
2. Blanching
Blanching is crucial to stop enzymatic reactions and preserve quality.
- Boil Water: Bring a large pot of water to a rolling boil.
- Blanch: Place the sliced or cubed potatoes in the boiling water for 3-5 minutes.
- Cool: Immediately transfer them to an ice water bath to stop cooking. Drain thoroughly once cooled.
3. Pre-Freezing
- Spread on a Tray: Arrange the blanched potato pieces in a single layer on a baking sheet.
- Freeze: Freeze for 1-2 hours until firm (not frozen solid) to prevent clumping when vacuum sealing.
4. Vacuum Sealing
- Bag the Potatoes: Place the pre-frozen potatoes into vacuum seal bags, ensuring even distribution without overfilling.
- Vacuum Seal: Use your vacuum sealer to remove air and seal the bags tightly.
5. Final Freezing
- Store: Label and date the bags, then place them in the freezer. Properly sealed potatoes will last at least 12 months.
Tip
- Reheating: To use, thaw in the fridge or add directly to soups, stews, or casseroles.
How Long Will They Last?
Freezing and then vacuum sealing your potatoes is a great way to keep them lasting at the very least 1 year and some claim up to 3 years.
7. Pressure Canning

Pressure canning potatoes is a popular way to preserve them for up to 12-18 months. Follow these simple steps for safe and effective canning:
1. Preparation
- Select Potatoes: Use fresh, firm, waxy potatoes (such as Yukon Gold or red potatoes) for best results. Avoid starchy varieties like Russets, which can break down.
- Wash and Peel: Thoroughly wash the potatoes and peel them. Peeling is essential to reduce the risk of bacteria.
- Cut: Cube or leave them whole if small (1-2 inches in diameter). Give them a rinse in cold water to remove some of the starch and to stop them from going brown.
2. Blanching
- Boil Water: Bring a large pot of water to a rolling boil.
- Blanch: Boil the peeled and cut potatoes for 2 minutes to help preserve their texture.
- Drain: Remove the potatoes from the boiling water and drain them well.
3. Packing Jars
- Prepare Jars: Use sterilized, pint or quart-sized canning jars. Keep them warm to avoid cracking when filled with hot liquid.
- Fill Jars: Pack the hot, blanched potatoes into the jars, leaving 1 inch of headspace. Avoid using the water you blanched the potatoes in as it is too starchy.
- Add Salt (optional): You may add 1/2 teaspoon of canning salt per pint or 1 teaspoon per quart for flavor, though it’s optional.
- Add Boiling Water: Pour boiling water over the potatoes, maintaining 1 inch of headspace. Use a plastic or wooden utensil to remove air bubbles.
4. Sealing Jars
- Wipe Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
- Apply Lids: Place sterilized lids and screw bands onto the jars, securing them finger-tight.
5. Pressure Canning
- Pressure Canner Setup: Place the filled jars in a pressure canner, following the manufacturer’s instructions. Ensure there’s enough water in the canner, usually 2-3 inches, or as specified by your canner model.
- Process Time:
- Pints: Process for 35 minutes.
- Quarts: Process for 40 minutes.
- Adjust for altitude as follows:
- Below 1,000 feet: 10 PSI
- 1,001 to 2,000 feet: 11 PSI
- Above 2,000 feet: 15 PSI
- Cool Down: After processing, let the pressure canner cool down naturally. Do not force it. Once the pressure is fully released, carefully remove the jars and place them on a towel or rack to cool undisturbed for 12-24 hours.
6. Storage
- Check Seals: After cooling, check that the lids are properly sealed by pressing down on the center of each lid. If it doesn’t pop back, it’s sealed. Refrigerate or reprocess any unsealed jars.
- Label and Store: Label jars with the date and store in a cool, dark place.
Tips:
- Best Potatoes for Canning: Waxy varieties hold up better during the canning process. Starchy potatoes can break down and become mushy.
- Reheating: Canned potatoes can be used directly in soups, stews, or fried.
How Long Will They Last?
You can expect to get at least 12-18 months out of your potatoes if canned and stored correctly.
8. Freeze-drying

Freeze drying potatoes is my favorite way of preserving potatoes for the long term.
Not only can you freeze dry mashed potato, but you can also do fries, chips, cubes and hash browns.
It is an excellent way to preserve the taste of your potatoes and also their nutritional value while also extending shelf life for up to 25 years.
Here’s how to do it:
1. Preparation
- Select Potatoes: Choose fresh, firm potatoes without bruises or blemishes.
- Wash and Peel: Wash thoroughly and peel the potatoes (Peeling is optional)
- Cut: Slice, dice, shred, cube, or cut the potatoes into fries for even freeze drying.
2. Blanching or Cooking
Blanching helps maintain color and texture.
- Boil Water: Bring a large pot of water to a boil.
- Blanch: Add the potato, however you have processed it and blanch for 3-5 minutes.
- Cool: Transfer the blanched potatoes to an ice water bath to stop cooking. Drain thoroughly.
If you plan on putting your freeze dried potatoes into soups or stews then blanching is fine.
Blanching shredded potato is a great option if you want to use them for making hash browns.
However if you want to eat them as freeze dried chips then you will need to cook the potatoes so they are cooked but still firm.
This is great if you want to put some spices or herbs on them and eat them as chips or cubes, they are delicious. I like putting herbs like rosemary on them or chilli powder.
You can also cook them until tender and mash the potatoes to create freeze dried mashed potatoes.
3. Freeze Drying
- Arrange on Trays: In a perfect world you would place the blanched and cooled potatoes in a single layer on your freeze dryer trays. I don’t do this as I like to have my trays loaded up to get as much done as possible. Some people use parchment paper between layers which is a great option. If your potatoes are mashed, you can smooth the mash out evenly over the tray.
- Pre-Freeze: I always pre-freeze everything I freeze dry, to reduce the workload on the freeze dryer. So put your potatoes in the freezer for at least 12-24 hours to ensure they are properly frozen.
- Freeze Dry: Load the trays into the freeze dryer and start the machine. Freeze drying typically takes 30–50 hours depending on your machine and the thickness and quantity of the potatoes. I have my machine very loaded up and often run extra dry time to ensure they are definitely done.

4. Packaging and Storage
- Blend: You can blend your freeze mashed dried potatoes into powder for ease of re-hydrating and the bags store well when powdered too as they are a nice and even thickness due to being powdered.
- Seal: Once fully freeze dried, put your potatoes into quality Mylar bags with oxygen absorbers. I recommend double sealing, I double seal all of my Mylar bags to reduce the chance of any tiny leaks that may end up ruining all your hard work.
- Label and Store: Label the bags with the date and store them in a cool, dark place. Properly sealed, freeze-dried potatoes can last up to 25 years.
5. Rehydration
- To Use: Rehydrate freeze-dried potatoes by soaking them in hot water for about 5 minutes, or add them directly to soups and stews. To rehydrate mashed potato, add warm liquid (water/milk/butter) in the correct ratio and stir.
- There is no need to rehydrate the potatoes you have processed to eat as chips, as they have been cooked, once the freeze drying process is complete they are ready to eat. Yum!
Tips:
- Portion Control: Freeze-drying in portion sizes makes it easy to use just what you need later.
Freeze drying is the most effective methods for long-term potato storage, offering a versatile, lightweight food option for emergency situations.
How Long Will They Last?
Freeze dried potato will last up to 25 years when done correctly. If you add milk, salt & butter before freeze drying then this time-frame will be reduced.
Master the Art of Storing Potatoes – From Fresh to Freeze-Dried for Ultimate Shelf Life
Storing potatoes for short or long term storage doesn’t have to be tricky.
Whether you’re looking to keep your spuds fresh for a few months or stretch them out for years, there’s a method to fit your needs.
From tucking them away in a cool, dark spot to freeze-drying them for the long haul, you’ve got plenty of options.
The best part?
Once you work out the right storage methods for you, you’ll always have a stash of spuds ready to go whenever you need them!