2. Potatoes
Potatoes might seem like sturdy, low-maintenance vegetables, but the fridge actually speeds up a process called cold-induced sweetening. The cold converts the potato’s starches into sugars faster than normal, which can leave you with an oddly sweet taste and, when those sugar-rich potatoes are fried or roasted at high heat, a higher level of compounds that aren’t great for you in large amounts. Refrigeration also does nothing to stop sprouting if anything, the dark, humid crisper drawer can encourage it. Potatoes are happiest in a cool, dark, dry spot around 45–50°F, like a pantry or a paper bag in a cupboard. Just keep them away from onions, since the gases each releases will make the other spoil faster.
