Look for a totally firm spud — any potatoes that are squishy or soft at all should be avoided.
Another good sign is the skin, which should be totally taut over the spud’s surface, so avoid any wrinkly specimens.
Keep an eye out for a greenish tinge under the skin of the spud, as well as if the potato has any eyes or shoots emerging from it.
I beg of you: KEEP YOUR POTATOES OUT OF THE FRIDGE! That sort of cold environment causes a reaction within the spud, turning the starches within into simpler sugars, and totally ruining its quality.
Ultimately, potatoes thrive in a cool, dark environment; think: the inside of your cabinets.
While potatoes may need the same sort of conditions as onions and shallots, try to keep them apart, as those other vegetables can release a gas which will encourage your potato to sprout eyes more quickly.
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