It's all about the starches and enzymes inside the potato. When potatoes are exposed to cold temperatures, the starches convert to sugars, making them sweeter but also more prone to sprouting. This means that refrigerated potatoes might become softer and develop an unpleasant flavor over time.
Now, we know what you're thinking: "But I've been keeping potatoes in the fridge for years, and they're always fine!" And that's great! You might be one of the lucky ones, but it's essential to consider the variety of potato you're using. Some types, like Russet or Idaho, are more resistant to cold temperatures than others, like Yukon Gold or Red Bliss.
