Michigan State University Extension
Preserving Food Safely - 01600266
For successful storage, select high quality tubers. Allow the crop to cure at 55 to 65 degrees Fahrenheit for 7 to 10 days. The storage area should be well-ventilated and dark. Curing will be slower and incomplete at temperatures less than 50 degrees Fahrenheit.
The storage area should have temperatures between 35 and 40 degrees Fahrenheit and moderately moist air. At temperatures around 35 degrees Fahrenheit, potatoes may turn sweet. This effect can be corrected by holding potatoes at 70 degrees Fahrenheit for 1 to 2 weeks before using them.
If the storage area is not dark, tubers may turn green and bitter. DO NOT CONSUME SPROUTS, GREEN SKIN OR GREEN FLESH OF POTATOES.