Potatoes! They're what get us through winter's coldest, harshest months—and not just because they keep well long after they're harvested. We love spuds for their starchy, creamy qualities that satisfy like none other: big, baked Russets, roasted Fingerlings, and mashed Yukon Golds. Pile on the butter, cheese, and sour cream: Potatoes are a perfect match for it.
Potatoes will inevitably sprout a few "eyes" as the season progresses, but when you buy them they should be free of any shoots. Lots of pockmarks and eyes are signs that the potatoes were harvested long ago, and therefore have less time before they go bad. The skin should be taut and winkle-free, without any green hue. (Read more about sprouted potatoes.)
If you have a root cellar, awesome. Keep 'em in there. However, for most of us, a dark, cool cupboard will do the trick. A wooden box or large, unsealed paper bag on the floor of the pantry will do just fine, too. There's no need to refrigerate potatoes.