Clean, smooth, firm-textured with no cuts, bruises or discoloration are the things we need to remember when buying our potatoes. As sited in Huffpost Taste, many of us toss all our produce in the fridge after returning home from a grocery shopping - it's perishable, so the logic makes sense . It's just that the fridge isn't always the best place to keep this produce.

Sticking that potato to the fridge, thinking that it will prolong its life is a bad habit. Don't do it to your bread as well. There are certain types of food that are at their best when kept out of the fridge.

According to the United States Potato Board, temperatures below 45 degrees turn the starch on your potato into sugar which makes it easily go bad, making your spud sweet, gritty and discolored when cooked.  These are not the potatoes you want to eat or serve.

This increase of sugar level also leads to higher levels of a chemical called acrylamide when the potatoes are baked, fried or roasted at high temperatures. It was first discovered by scientists in Sweden in 2002. Acrylamide causes cancer in animals and so might also harm people's health.

Here are some tips for proper storing of potatoes:

• Potatoes will last 2-3 months if stored in a cool (45-55 degrees Fahrenheit) dark area.
• Store potatoes away from onions as both release gas that speed their spoilage.
• Store potatoes in a basket or a well ventilated plastic bag to allow air circulation; paper bag may be used also.
• Cut potatoes can be kept refrigerated as long as it is completely covered with water; use within 24 hours.

• Don't wash potatoes (or any produce, for that matter) before storing.  Dampness promotes early spoilage. Wait until you're going to use the potatoes before washing them.