For French fries, that one week might be an issue. Below 40 degrees F the starch turns to sugar. I’d store those as close to the door as possible as the opening and closing may keep the temps up enough to delay the conversion. You could also store the potatoes destined for fresh fries outside the walk in, many people do this. For baked and mashed stored in the cooler you may get a slightly sweeter taste, but not much and so they should be fine.

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