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Various chemicals used to reduce potato sprouting during storage are associated with a risk of toxicity. A storage at low temperature can be an alternative to avoid relying on anti-sprouting agents nevertheless this may lead to cold induced sweetening (CIS) and alter the potato quality (sweet taste, browning and increased acrylamide content after frying). The objective is to identify varieties adapted to storage at low temperatures. Six varieties (Lady-Claire, Kiebitz, Verdi, Agria, Markies and Pirol) were planted, harvested and stored at 4 and 8°C. After 3 months of storage, the potato quality was assessed as follows: (1) frying test with color evaluation of 10 crisps per sample using a scale ranging from 1 (=crisps fully dark) to 9 (=crisps clear), and (2) glucose titer measurement in potatoes using a glucometer (Accu-Check® glucometer). The results revealed that all factors (varieties, temperature of storage and their interaction) showed significant differences of the crisps color (ANOVA, p < 0.001). The varieties Pirol, Markies and Agria stored at 4°C showed a color quality of crisps lower than the other varieties stored at the same temperature. All varieties stored at 8°C showed no significant differences for the color score after frying. The glucose content was higher for the varieties stored at 4°C with an average of 94 mg/dl as compared to an average of 11 mg/dl for the same varieties stored at 8°C (ANOVA, p < 0.05). An higher glucose content was measured in the varieties Pirol, Markies and Agria stored at 4°C with an average of 168 mg/dl instead of 12 mg/dl for the same varieties stored at 8°C but this effect was not significant (ANOVA, p>0.05). In summary, our study allowed the identification of 3 varieties with limited CIS that are suitable for storage at cold temperature (Lady-Claire, Kiebitz, Verdi).