1 hour ago, Katie Meadow said:I don't know how much longer they would last in the fridge since I've never tested it.
Right - that's why we have crazies at places like Serious Eats - to do the testing!
I've also stopped buying the "bulk" bags of potatoes, be they 3 lbs. or 5 lbs., since there are always 1 or 2 potatoes in there ready to spoil the whole batch (especially true at TJ's!).
And let me offer this as well, from Cornell University's Cooperative Extension:
QuotePotatoes intended for storage should be harvested one to two weeks after the vines have died down or have been prematurely cut, but before there is any danger of the ground freezing (usually December in most years on Long Island). Store the tubers in the dark in high relative humidity at approximately 60℉ . for a week or two for curing of the skins. Then lower the temperature to 38℉ - 40℉. for long term storage. Low storage temperatures (but not freezing) and high moisture conditions (but no condensation on the tubers) keep the tubers from sprouting and maintains them in firm physical condition. Avoid exposure of the potatoes to light, for this causes them to turn green and to develop undesirable levels of glycoalkaloids, bitter compounds
