Before I retired, I was a professional free-lance registered specialist interpreter and a member of the Institute of Linguists, professional. I used to do work for an importer of potatoes which, ultimately, were destinated for crisping. They kept massive sack containers of potatoes in a controlled environment of no more than 15° Centigrade and in a controlled lighted system of ultra-violet. Having learned from that, I now always keep my spuds in the semi- dark and in a very cool but not lower than 10° C environment, on their own without contact with any other item or vegetable. It works like a dream, and it's easy. I found a cool place, well aired, put a slatted cupboard in to control the light, (I used pallets) and my spuds are always ok. The temperature must be constant as well as the level of light (very little) and the humidity also. My spuds are in the cellar. Ideal. Don't put them in the fridge. A cool hidey-hole is better.
di reston
Enough is never as good as a feast Oscar Wilde