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Those potatoes looked like the perfect ingredients to make a big batch of mashed potatoes when you bought them last week, but now the vegetables look a little, well, unique. Potato sprouts, also called eyes, are a natural part of the potato life cycle and can be spotted on all types of potatoes, no matter the size, including sweet potatoes. Can you eat potatoes that have sprouted? We spoke to an expert to get the full picture, including how to store potatoes to prevent them from sprouting.
Are Sprouted Potatoes Safe to Eat?
Yes, sprouted potatoes are generally OK to eat—but not always. Sprouted potatoes can be safe to eat, but it depends on their condition, says Naria Le Mire, MPH, RD. “When potatoes sprout, they produce glycoalkaloids, natural toxins like solanine and chaconine, which can be harmful in large amounts. These toxins can cause symptoms like nausea, stomach cramps, or headaches,” she says.
If you remove the sprouts, typically, the toxins won’t reach the tuber in quantities large enough to affect you. Greening more than sprouting is the issue. Significant greening on the skin or flesh indicates increased solanine levels, which can make the potato unsafe, says Le Mire.
When It Is Safe to Eat Sprouted Potatoes
Potatoes that have sprouted but are still firm and not green are safe to eat, as long as the sprouts are removed. “If the potato is still firm and free of green discoloration or a bitter smell, it’s usually safe to eat after removing the sprouts,” says Le Mire.
When It’s Not Safe
- She advises discarding a potato that is soft, shriveled or has extensive greening, as these are signs of higher toxin levels.
- Long sprouts (over half an inch) also indicate the potato should be thrown away.
How to Prepare Potatoes That Have Sprouted
Sprouts can easily be removed before preparing potatoes to cook. Start by removing the sprouts, either by snapping them off or cutting them out, says Le Mire. Then, peel the potato thoroughly, especially around the eyes and any green spots, as these are the most toxic areas. Cook the potato well—boiling, baking, or frying can help reduce some of the glycoalkaloids, though not entirely. Eating raw potatoes should be avoided, particularly if they’ve sprouted she says.
Why Potatoes Sprout
Improperly stored potatoes are susceptible to sprouting. “Potatoes sprout when exposed to light, warmth, or humidity, as these conditions mimic their natural growing environment,” says Le Mire. “They’re essentially trying to grow into new plants.” Older potatoes or those stored in bright, warm locations, are likeliest to sprout.
How to Store Potatoes to Prevent Sprouting
- Le Mire says buying fresh potatoes and checking for firmness at the store before purchasing them can help reduce sprouting.
- Storing potatoes properly is key to preventing sprouting: Make sure potatoes are stored in a cool, dark, and dry location, like a pantry or cellar, with an ideal temperature between 45 to 50 degrees Fahrenheit, says Le Mire.
- Do not keep potatoes in the refrigerator; the cold can convert their starches to sugars, altering the flavor.
- Also, take care to keep potatoes away from onions, as onions release ethylene gas, which speeds up the sprouting process.
- Storing potatoes in a breathable container, such as a burlap bag or an open basket, can also help maintain the right conditions to prevent sprouting.