To store fresh potatoes for more than a few weeks, simply keep them dry and in a cool, dark place.
Potatoes can be preserved in several different ways, but one thing to know about preserving potatoes is that they will always need to be blanched first.
To blanch potatoes, you will boil enough water to cover the potatoes. Drop the potatoes in the boiling water and allow them to cook. Once the time is up, immediately plunge the hot food into a deep bowl filled with ice water to stop the cooking action.
Potatoes can be frozen quite easily and in all forms. Even cooked potatoes can be frozen! To freeze uncooked potatoes, cut into slices, dices, or fries, blanch and allow them to fully dry. Once they are dried, add to a freezer bag and toss in the freezer.
You can pressure canned potatoes to make them last longer. If you are not familiar with pressure canning, it is a process that heats food and seals a jar at temperatures so high bacteria can not survive. This extremely high heat makes it possible for the jars of food to stay shelf stable for years.
Finally, you can dehydrate potatoes as slices, dices or even mashed potato flakes. To do so simply cut each potato and blanch first. Once you’ve blanched the potatoes, dehydrate them in a food dehydrator for 10-12 hours or until they are fully dry.