Know what you harvested
Record the variety and harvest date where possible. In an Irish garden, not every potato crop is intended for long storage. Decide how much the household can use and avoid choosing a storage method purely because it worked for a different variety last year.
Sort before putting the crop away
Check for damage, rot and signs that potatoes are unsuitable for eating. Keep damaged material out of the long-term store. Green or badly sprouted potatoes need particular caution; do not rely on cooking to make an unsuitable potato safe. Follow official food-safety guidance when in doubt.
Choose a suitable space
Protect the crop from light and use an appropriate cool, ventilated storage arrangement. Check the location through changing weather rather than judging it on one day. Avoid sealed, damp packaging and places exposed to pests or chemicals.
Keep inspection and cooking linked
Store manageable batches with labels and check them regularly. Use the suitable stock that needs attention first, and remove deterioration promptly. Note losses and their likely causes. If storage conditions are unreliable, plan a smaller crop or a different, properly validated preservation method rather than accepting routine spoilage.