Potatoes with small sprouts aren’t automatically “bad,” but they do become riskier as they sprout more, turn green, or get soft and wrinkly, because natural toxins increase in those parts.

Quick Scoop

  • Sprouting increases glycoalkaloids (solanine and chaconine), natural toxins found most in the eyes, green skin, and sprouts.
  • Mildly sprouted, still-firm potatoes can often be used if you cut away all sprouts, eyes, and any green-tinged areas generously.
  • If the potato is very sprouted, green, bitter, wrinkly, or soft, it is safer to throw it out instead of trying to salvage it.

Why Sprouts Are a Problem

  • As potatoes sprout, toxin levels rise, especially in the sprouts and any green parts near the surface.
  • Eating high amounts of these toxins can cause nausea, vomiting, diarrhea, stomach pain, headache, confusion, and in rare severe cases, heart and nervous system problems.

When You Can Still Use Them

You can sometimes safely use slightly sprouted potatoes if:

  • The potato is still firm, not shriveled, slimy, or moldy.
  • You completely remove:
    • All sprouts and eyes
    • All green or discolored skin
    • Any bitter-tasting parts once cooked

If you do keep them:

  1. Cut out sprouts and eyes deeply.
  1. Peel the potato if there is any hint of greening.
  1. Discard if it smells off, tastes bitter, or looks very aged.

When You Should Throw Them Away

Toss the potatoes if:

  • Sprouts are long and numerous, and the potato looks like it’s “growing.”
  • The potato is very soft, wrinkled, or heavily green under the skin.
  • There is mold, a bad odor, or a strong bitter taste after cooking.

In these cases, the risk of toxin exposure is considered too high for home “fixes” to reliably make them safe.

How to Prevent Sprouting

  • Store potatoes in a cool, dark, dry place (not the fridge), with good airflow.
  • Keep them away from onions, which can speed up sprouting.
  • Use older potatoes first and avoid buying big bags if you rarely cook them.

Bottom line: Small sprouts on a firm potato can sometimes be trimmed away safely, but green, soft, or heavily sprouted potatoes should be discarded rather than eaten.

Information gathered from public forums or data available on the internet and portrayed here.