Potatoes (vegetables) keep about 1–2 weeks in the fridge at 40°F (4°C) or below, counting from the day you bought them. Frozen, they keep about 10–12 months.
1–2 weeks sealed in the fridge, against 1–2 months sealed in the pantry. Green is what this situation leaves you; husk is what it spends.
| Situation | Keeps for |
|---|---|
| Unopened · pantry | 1–2 months |
| Unopened · fridge | 1–2 weeks |
| Freezer | 10–12 months |
Air and warmth are what shorten an opened item's life — the right container buys back the days the packaging gives up once the seal's broken.
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About 1–2 weeks at 40°F (4°C) or below, according to USDA FoodKeeper v128. That window runs from the day you bought it — FoodKeeper publishes no separate after-opening figure for this one.
Potatoes (vegetables) are shelf-stable at room temperature: cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer. Refrigerating it mainly preserves quality rather than safety.
Look for: Sliminess or a wet film; Mould or dark mushy spots; Limp, shrivelled, or yellowing leaves; An off or sour smell. Those are the general signs for vegetables — USDA FoodKeeper v128 publishes no spoilage note for Potatoes (vegetables) specifically. Never taste something to test it — when in doubt, throw it out.
Yes — USDA FoodKeeper v128 gives about 10–12 months in the freezer at 0°F (−18°C). Frozen food stays safe indefinitely; that window is about quality, not safety.