Depends on room but we always have a few in the fridge. If they're peeled/cut we sit them in water and refrigerate.

Potatoes hate cold temperatures - the starch converts to sugar and they lose that lovely floury texture. If they are cut, keep in frig and using as soon as poss.

I agree with Janet – chilling uncooked potatoes does them no favours at all plus they often turn a rather unappetising dirty grey colour which means that you will tend to keep them in the fridge for a few days and then throw them out anyway!
If you have an extra prepared potato (ie one that has been peeled and/or cut) don't let it sit around chilled or unchilled – cook it anyway with the rest of the spuds and then you can keep the cooked (boiled, roasted, mashed, whatever) potato to use in any number of ways for tomorrow's breakfast or lunch or as a snack (potato salad, potato cakes, potato gratin... ) or even (if you have an odd aversion to using up left-overs) chop it into the dog's dinner or the chooks' scraps...

Hi Luke,
Right now in this little home there is little space to do anything, so I have my potatoes in a container under the kitchen sink but in the new home, I'm sure they will live in the bottom of the pantry together with the onions.
Cheers,
Barbara

Oh man, I'm in love with those dedicated onion and potato drawers in the photo! What a genius idea! My spuds live in a dedicated spud container (oddly enough, it's labelled 'potatoes') on the kitchen bench - one that came with ventilation holes around the base.

Our spuds and onions reside in the dark recesses of the pantry in stackable spud/onion baskets. The baskets are plastic with ventilation holes, and though not as pretty as the ones in the photo, they do the job. Like tomatoes, I've always believed spuds are best not kept in the fridge.

i have never heard of keeping them in the fridge. I was always taught keep them in a dark space.

I don't think it maters where spuds are kept, fridge, dark cupboard or pantry whatever works, as you wouldn't keep putting them in the fridge for example if they were constantly spoiling.
Sometimes there is more than one rightplace!!!
If I'm preparing for a roast, I will peel my spuds and submerge them in water if I am not cooking for a few hours, stops them going grey and you just wipe them dry and into the oven!!