What is the best way to preserve potatoes for a long time with minimal loss of nutritional values?
I tried freezing, but the potatoes lost their taste and were unsuitable for cooking.
I tried cutting and drying, but the result was again tasteless.
When I just put the potatoes on the shelf, sometimes they remain good for a long time, but sometimes they rot. How can I lengthen their shelf time, and what is the maximum shelf lifetime I can hope for?