Potatoes exposed to sunlight in the soil or in storage should not be eaten.
Newly harvested potatoes from the garden are ready for storage when their skins cannot be rubbed off easily. The best way to store them involves a few simple steps and a cool dark humid place such as a cellar or unheated garage.
Process
Storing potatoes from the garden preserves their food value and fresh flavor. Only the best potatoes should go into storage because defective ones can spoil the entire crop. Care during harvesting minimizes damage to the potatoes. Stored properly, potatoes should last through the winter, or for five to eight months, according to the University of Wisconsin Extension.
Preparation
Potatoes should be washed thoroughly and allowed to air-dry before storage. The storage compartment should maintain a constant humidity level of 90 percent because dry air will cause the potatoes to shrivel. They are best stored in bins or other containers with vents for air circulation. Sphagnum moss can be used between the layers of potatoes to provide more moisture.
Storage Facilities
Potatoes can be stored in outdoor cellars, outdoor pits or storage rooms built into basements. Outdoor cellars, also called root cellars, are spaces dug into slopes and reinforced with stone or lumber, while pits are pyramids or crates of potatoes buried in straw and soil.
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