My mom grew up on a farm and she told me potatoes should be stored alone in an open, non-plastic bag, kept in a dark, cool place. Same with onions, except for fresh ones. Those go in the fridge.
I refrigerated potatoes (russets, Yukon Golds) a couple of times and didn’t like the cooked results. My mom had said my fridge was so cold it affected the starches/sugars, and upped the sweetness in my potatoes. YMMV on that particular flavor. I love the result when it comes to corn on the cob but not in a baked potato.
I’ve noticed grocery stores are keeping most potatoes colder and colder – I look for the spuds they keep out of the chilled areas. It may be that the smaller, fresher potatoes (little red boilers, fingerlings) need the refrigeration, though.
