Many people believe that keeping potatoes in the refrigerator is a smart way to make them last longer. It sounds logical—cooler temperatures should help preserve food, right?

However, this common practice can actually be harmful to your health. While refrigeration slows spoilage for many foods, potatoes are different due to their unique chemical makeup.

When stored at cold temperatures, the starch in potatoes begins converting into sugar more rapidly. This process, known as “cold-induced sweetening,” may not seem dangerous at first—but trouble begins when these chilled potatoes are cooked, especially at high temperatures.

If refrigerated potatoes are fried, roasted, or baked, those excess sugars can interact with the amino acid asparagine, forming a potentially harmful compound called acrylamide. Acrylamide is a chemical that has been linked to an increased risk of cancer in some animal studies, and while its effects on humans are still being researched, health experts recommend minimizing exposure.

Because of this risk, the Food Standards Agency advises against refrigerating raw potatoes. Instead, they recommend storing them in a cool, dark, and dry place—like a pantry or cellar—with good ventilation.

Keep potatoes in a breathable bag or a basket, never sealed plastic, to prevent moisture buildup and mold. Also, avoid exposure to light, as it can cause the potatoes to develop green spots and produce solanine, a natural toxin that can be harmful if consumed in large amounts.

In short, while refrigeration may seem like a safe option, it’s better to store your potatoes properly at room temperature to avoid the risk of harmful chemical changes. It’s a small change that can help protect your health in the long run.

Next time you’re organizing your fridge, think twice before tucking your potatoes inside. Keeping them in the right place helps ensure both safety and better flavor.