• Take them out of the plastic bag you bought them in and transfer them into either a
  Hessian, paper or cotton bag.
• Leave the chosen bag slightly open to allow for moisture to escape.
• Store in a dark, cool dry place, which prevents the potato from sprouting and
  turning green.

	Minor Greening A green potato can still be eaten if the greening is only partial. Make sure you remove that area before cooking it. Green potatoes show that the alkaloid solanine has formed in the potato and can be harmful if consumed in large quantities.
	Scab This skin defect is promoted by light free draining soils and dry weather in June/July, when rapid tuberisation takes place.  This is easily peeled off when preparing potatoes for cooking.   (source potato council)
	Black Dot/Scurf The black dots are microsclerotia that are often just visible to the naked eye. On tubers, affected areas may show a light brown background colour, which can darken during storage. This is easily removed during preparation for cooking. (source Potato council)
	Minor Sprouting It's safe to cook potatoes that have sprouted but they may not keep well and are more likely to blacken when cooked. Whatever your choice, always remove the sprouts before using them. (Source Potato Council)
	Minor bruising/damage Bruising on a potato is just the same as when we bruise. This could have been caused anywhere along the time line of harvesting right through to been stored in your cupboard. Just make sure you remove the bruised area before cooking.

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