Let me start by saying this. I used to believe the pantry was a free-for-all. You know, just throw all the root veggies in a bin and not another thought about it. Potatoes, onions, apples, garlic. I mean, everyone is basically invited to the party, right? I didn’t think I should keep those vegetables separate. I mean, who does that? Or maybe people do; I’d no idea.
As it happens, what you store with potatoes makes more of a difference than you might expect. I found this the hard way after my spuds went mad and my onions turned to mush within days. You should’ve seen the look on my kids’ faces when they saw sprouted potatoes. They were like “there is no way we are eating them’’. Hahaha. So, after some (pun, yes, intended) digging, I have learned what not to store with potatoes — and why. Yep, it was me all along, it turns out.
Here’s the lowdown, no fluff, no misinformation. Just real storage advice that’ll save your food and your money.
Why potatoes are picky about their neighbors
Potatoes are like those roommates who need their space and don’t want anyone messing with their vibes. They’re sensitive to moisture, light, and gases—especially ethylene gas, which speeds up ripening and spoilage. When you pair potatoes with the wrong produce, you basically turn your pantry into a moldy science experiment.
Let’s break down the top offenders you absolutely shouldn’t store with potatoes.
1. Onions
Yep. The big one. Potatoes and onions should never be stored together. And I see them sitting side by side in kitchens all the time (guilty as charged).
Why not? Because onions release moisture and gases that cause potatoes to sprout and spoil faster. At the same time, potatoes emit moisture that causes onions to become soft, mushy, and prone to mold. The two essentially ruin each other.
Store onions in a well-ventilated basket away from spuds—and thank me later when you stop tossing both into the compost pile.
2. Apples
This one surprised me at first. Apples seem harmless, but they’re stealthy little ripening agents. They release ethylene gas, which accelerates ripening in other produce. That’s fine for avocados. Not great for potatoes.
Store apples in the fridge or in a separate fruit drawer. Keeping them near your potatoes will cause those taters to sprout prematurely and taste off.
3. Garlic
Another pantry classic that seems like a natural neighbor—but garlic, like onions, thrives in dry environments and doesn’t appreciate the humidity potatoes give off.
When garlic is stored near potatoes, it tends to mold or sprout early. Keep garlic in a mesh bag or bowl in a cool, dry spot. Potatoes? Same idea—but just don’t let the two cross paths.
4. Bananas
I don’t even know why bananas would be near potatoes, but I’ve seen it happen—especially when someone’s pantry is more like a free-range fruit zone.
Bananas are ethylene bombs. They’ll ripen (and spoil) any produce nearby. And potatoes don’t stand a chance. Bananas also rot fast, and once one starts leaking, it’s downhill from there.
Bottom line: fruit bowl = good. Potato bin = separate.
5. Avocados
Another high ethylene producer, especially when ripe. And just like bananas, avocados want nothing to do with your potatoes unless you’re making a fast-tracked compost heap.
Store avocados on the counter, and keep potatoes far, far away. If you’re trying to ripen an avocado quickly, sure, ethylene gas is your friend. But when it comes to keeping potatoes firm and fresh? Not so much.
6. Tomatoes
Surprise—tomatoes also release ethylene gas. And while they don’t produce as much as bananas or apples, it’s enough to start triggering those little potato sprouts before you’re ready to cook them.
Also, storing tomatoes in a closed space can make them go mushy—pair that with the moisture potatoes give off and you’ve got a rot-fest waiting to happen.
The best way to store potatoes
Alright, now that we’ve covered what not to store with potatoes, let’s talk best practices. Because yes, your potatoes can last so long, if you treat them right. Weeks and months, to be more clear. Yes, my husband was also shocked to find out that if you store potatoes properly, they can last that LONG. He was like “no way!”
Here’s what to do:
Store in a cool, dark, and well-ventilated space. Around 45–50°F (7–10°C) is ideal. Too warm, they sprout. Too cold (like in the fridge), the starches turn into sugars and mess with flavor and texture.
Keep them in a paper bag, burlap sack, or open basket. Avoid plastic bags—they trap moisture and cause rot.
Check regularly. One rotten potato can take out the whole batch. If it smells funky, feels soft, or looks shriveled, toss it.
Never wash before storing. Moisture is your enemy. Keep them dry until you’re ready to cook.
A few exceptions (and clever tricks)
While storing potatoes with other produce is generally a no-go, there are a few controlled hacks that can work if you’re trying to manipulate ripening (like in a paper bag with an apple to speed it up). But these are short-term, intentional, and not recommended for long-term storage.
And if you’re a gardener or bulk-buyer? Label your storage containers. Keep bins separate. Rotate older potatoes to the front so you don’t forget them.
Treat potatoes like introverts
If I could sum it up: potatoes like being left alone. Just like me. They don’t want to chill with onions. They’re not here to vibe with bananas. And they certainly don’t appreciate a tomato trying to gas them out. Sorry not sorry, they are not friends with every veggie or fruit out there.
So give them room, give them air, and keep them dry. Be that disciplined, and you’ll be rewarded with perfect potatoes — no sprouts, no rot and no weird sweetness. And of course, kids won’t be like this and say “WELL WE STILL AIN’T GONNA EAT IT!! ”
Now if you’ll excuse me, I have a bag of Yukon Golds to talk to — and I’m not saying it’s personal, but they are definitely not going to be sitting next to my apples.
