Ideally they are cured in a 60ish degree dark room with high humidity. Easy to get one or the other but not both. I just layer them in a single layer in shallow card board boxes and put them in my tornado shelter in my basement where they are stored until used.

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Don't wash or get them wet. Once dug spread them out where the surface dirt can dry and them brush it off. Lay out in a single layer like in Jack's photo, and store the containers in a fully dark, cool area - cooler the better. If you can generate humidity in that area, even better. Check and rotate them at least once a week and use any that begin to sprout or develop bad spots ASAP. Once rotten one left in the box and hurry the spoilage of the rest.

This is why folks used root cellar dug into the ground - cool, dark, and naturally humid. Now days some folks who don't have ideal storage conditions elect to can or dehydrate them for long storage.

Dave

What about storing them in an underutilized refrigerator ?????

yolos - that is ideal if you have the room. I do not have the room for the 100+ lbs. that I harvested this year. In a couple months I will select the seed tubers that I want to keep to plant next spring and put them in my fridge and they will easily last until March with no sprouting.

Thanks LoneJack. Are you going to try planting fall potatoes. I read your post earlier about how to do it and I think I will try. But someone else said to give them a couple weeks in the refrig first to make them think they are going thru the winter and then put in a warm place to sprout.

Yes I'm going to plant some for fall but this is my first time trying. I'm not sure about putting them in the fridge. Maybe try it both ways and see which ones sprout faster. I know the French Fingerlings that I saved in the fridge from last year sprouted about 10 days earlier than the seed tubers that I bought this year. I have had missed tubers sprout up in my carrot bed in August so I'm really not sure you need to do much of anything to break dormancy. We shall see.