Article: Once your plants turn yellow or start to die off, your potatoes are ready to harvest. Harvest small new potatoes as soon as the plant turns yellow or dies.  For more mature and larger potatoes, wait 1-2 weeks before harvesting. Gently dip into the soil with a small gardening tool or your hands, and pull the entire plant out of the container. Pull off each potato with your hands and brush the soil off of each one.  Be careful to not cut or bruise the potatoes at this point, as the skin will be tender and easy to tear. Place your potatoes in a sunny spot and allow them to dry out. Then, scrub them with a vegetable brush under running water to remove the soil and clean them off. Store your potatoes somewhere dark and cool, between 45–55 °F (7–13 °C), to avoid deterioration. Keeping potatoes for at least 2 weeks in this state will help them "cure," which hardens the skin and helps them to last longer.  Potatoes will last about 5 months in a dark, cool place.  If you don’t have a root cellar, you can store them in the vegetable bin of your refrigerator. The cold temperature of the fridge will convert the starch in potatoes to sugar, so be sure to use them within 1 week.
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Harvest when the leaves of the plant turn yellow for small new potatoes. Pull the plant from the container and pick off each potato. Let your potatoes dry for 2-3 hours, then rinse them off. Store your harvested potatoes in a cool, dark place for up to 5 months.