Potatoes that have just started to sprout are not automatically “bad,” but they do become riskier the more they sprout or turn green, because toxins build up as they age and grow. For safety, small, firm, only-lightly-sprouted potatoes can sometimes be salvaged by trimming and peeling, but heavily sprouted, wrinkly, or green potatoes are best thrown out.

Quick Scoop

  • As potatoes sprout, they produce natural toxins called glycoalkaloids (mainly solanine and chaconine), which can be harmful in high amounts.
  • These toxins are highest in the sprouts, “eyes,” skin, and any green parts of the potato.
  • Mildly sprouted, still-firm potatoes with no or very little greening can sometimes be used if you:
    • Cut off all sprouts and eyes generously
    • Trim away any green areas
    • Peel the potato fully before cooking
  • If the potato is soft, shriveled, bitter, strongly green, or covered in long sprouts, it is safer to discard it rather than try to save it.

Why Sprouting Is a Problem

When a potato starts sprouting, it is “waking up” and redirecting its stored energy into new growth. During this process:

  • Glycoalkaloid levels rise, especially around the sprouts and in green skin, and can reach levels that cause food poisoning symptoms like nausea, vomiting, diarrhea, stomach pain, headache, and confusion.
  • In very high doses, these toxins have been linked to more serious nerve and heart problems and, in rare cases, death, which is why food safety guidelines urge caution.
  • Pregnant people, children, and older adults are more vulnerable and are generally advised to avoid sprouted potatoes altogether.

Simple “Safe or Toss” Guide

You can think of sprouting potatoes in three rough categories (for home use, not strict medical rules):

  • Probably OK to use (with trimming and peeling) :
    • Potato is firm, not wrinkled
    • Sprouts are tiny “nubs” only a few millimeters long
    • No (or very minimal) green coloring
    • You peel it, cut out all sprouts and eyes, and cook it thoroughly
  • Borderline, better to be cautious :
    • Potato is still somewhat firm, but sprouts are clearly visible and longer
    • Patches of green skin or flesh are obvious
    • Even with peeling and trimming, there’s a decent chance toxin levels are still elevated, so many experts recommend discarding these.
  • Throw it out :
    • Potato is soft, shriveled, moldy, or smells off
    • Sprouts are long and branching, or the potato is very green
    • Any bitterness in taste after cooking is a warning sign and you should not eat it.

What If You Already Ate Some?

If you accidentally ate sprouted or green potatoes:

  • Mild exposure often leads to:
    • Nausea or vomiting
    • Abdominal pain or cramping
    • Diarrhea
    • Headache or feeling “foggy”
  • Symptoms usually appear within a few hours but can take up to a day.
  • Seek medical or poison-control help urgently if:
    • Symptoms are severe or getting worse
    • You notice confusion, very low blood pressure, rapid pulse, or difficulty breathing
    • A child, pregnant person, or older adult has eaten a clearly sprouted/green potato and feels unwell.

How To Prevent Sprouting

To keep your potatoes from reaching that questionable stage:

  • Store them:
    • In a cool, dark, well-ventilated place (not the fridge, which can alter flavor and increase certain compounds).
* Away from onions, which can speed up sprouting.
  • Use older potatoes first and buy smaller quantities so they’re eaten before they sprout.
  • Check the bag or bin every week and remove any that are starting to sprout or go soft so they don’t spoil the rest.

Bottom line: Potatoes that just barely started sprouting and are still firm can sometimes be made safe with careful trimming and peeling, but once they’re noticeably sprouted, green, or shriveled, the safest move is the trash, not the dinner plate.

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