Root vegetables, like red potatoes, should last through the winter, but if you do not store them correctly, you might end up throwing them away before Christmas. When harvesting potatoes from your garden, you will want to set some aside for eating now, but the rest you should store for eating all winter long. Red potatoes, a waxy type, contain less starch and can ruin faster without proper storage than russet potatoes. But with some preparation, you can keep your red potatoes for up to four months after harvest.
Wipe off any dirt from your harvested red potatoes.
Carefully examine the potatoes for signs of greening, cuts, bruises or disease and discard these.
Spread the remaining potatoes in a single layer on top of a newspaper-lined basket.
Drape another piece of newspaper over the potatoes and store them in a dark spot with high humidity and a temperature between 60 degrees and 65 degrees Fahrenheit for 10 days to cure the red potatoes for storage.
Move the box of potatoes to a completely dark spot with 85 percent humidity and temperatures between 40 and 45 degrees Fahrenheit for up to four months.