Potatoes, a staple in many kitchens and particularly popular during this time of year for creating warming stews and other comforting dishes, are at the heart of a handy money-saving tip.

One simple way to cut costs during autumn is by learning how to store food correctly. Potatoes, for instance, can last over three months if stored under the right conditions.

In a stroke of luck for budget-conscious cooks, a professional chef has revealed that potatoes have the potential to remain fresh for months without refrigeration. Jerry James Stone, a celebrated vegetarian chef known for his recipes featured on the Discovery Channel, Whole Foods, and Costco, has shared his expertise.

In an informative video, Jerry said: “Stored properly, potatoes can last up to three months, I've even had them last up to six months and still keep fresh.”

When it comes to the ideal spot for storing your spuds, Jerry advises that it’s “pretty simple actually”. The key is to place them in a cool pantry, cupboard, or cellar, steering clear of the fridge or any countertop where they might be exposed to direct sunlight.

Jerry explained: “They like being in a dark cool place, so it’s really important to keep potatoes out of the sun. When potatoes are in the sun, when they’re exposed to too much light, they actually produce a chemical called solanine. It’s actually what potatoes use to protect themselves in nature.

“This solanine, when they’re exposed to light, makes them really kinda bitter and just not tasty.”

According to Jerry, the perfect spot to store spuds is in a dark, cool location, preferably in an open paper bag to ensure plenty of airflow. He advised: “You don’t want to store them in plastic and you definitely don’t want to store them in a sealed plastic bag because they don’t like the moisture. That sealed plastic bag is going to trap that moisture which is really unpleasant for potatoes.

“When they’re stored in a brown paper bag, you want to keep that bag open. Keep it open and place it somewhere that's a cool and well-ventilated dark place.”

Jerry warned against storing potatoes on a countertop as it’s “not the best place” due to excessive light exposure which can turn them green and cause sprouting.

He added: “This isn’t the worst thing, it’s just chlorophyll. It’s still safe to eat but it’s not pleasant and honestly, if you eat too much of it, it’s gonna give you stomach problems.”

Storing potatoes in the fridge is a no-go, as they prefer humid conditions and the cold can be too harsh for them.

Jerry warned: “Putting potatoes in the fridge actually takes those starches within the potato and starts converting them into sugars. That result just makes for a really unpleasant taste when it comes to potatoes but is also kind of hard to work with when it comes to baking or cooking.”

He also advised against keeping spuds near onions or garlic because these veggies can cause them to spoil much faster.

Jerry elaborated: “You want to keep your potatoes from anything ethylene-producing, like apples, and bananas. Those types that produce ethylene gas will cause potatoes to ripen faster than they’re supposed to.”

He added: “This is why you should never store your potatoes next to onions or garlic for that very reason.”