You generally should not eat sprouted potatoes, especially if they are very sprouted, green, soft, or wrinkled.

Quick Scoop

  • Sprouting increases natural toxins in potatoes called glycoalkaloids (mainly solanine and chaconine), which can cause food poisoning.
  • Mildly sprouted, still-firm potatoes may be usable if you cut away all sprouts and green parts generously, but many experts now advise avoiding them altogether for safety.
  • Children, older adults, and pregnant people are more vulnerable and should be especially careful.

Why sprouted potatoes can be risky

When a potato sprouts or turns green, it ramps up production of glycoalkaloids, its natural defense chemicals. These toxins concentrate in the sprouts, “eyes,” skin, and any green areas.

Possible symptoms after eating highly sprouted or green potatoes include:

  • Nausea, vomiting, and diarrhea
  • Stomach pain and cramping
  • Headache, dizziness, confusion, or fever

Very high doses are rare but have been linked to more serious nervous system and heart effects, and even death in extreme poisonings.

When you might still use them (and when to toss)

Many food safety and nutrition sources describe a cautious “use or bin” rule rather than a hard yes/no.

Use only if all of the following are true:

  • Potato is still firm , not soft, wrinkled, or shriveled.
  • Sprouts are short and few.
  • There are no (or very minimal) green patches.

If you decide to keep a borderline potato, safety advice usually says to:

  1. Cut out sprouts and “eyes” with a wide margin.
  2. Trim away any green areas generously.
  3. Peel the potato fully.
  4. Discard it immediately if it smells off, tastes bitter, or looks wrong after cutting.

You should throw the potato away if:

  • Sprouts are long and numerous.
  • The potato is very green, soft, or shriveled.
  • You’re cooking for children, pregnant people, or someone with a weakened system.

Many toxicology-focused sources now lean toward: “When in doubt, toss it,” because cooking does not reliably destroy glycoalkaloids.

What people say in forums and recent chatter

Online discussions and recent posts show a split between “I cut the sprouts off, it’s fine” and “not worth the risk.”

  • Some home cooks say they routinely trim small sprouts and have never had issues, especially if the potato is still firm and white inside.
  • Others — including commenters in food and gardening communities — warn that any clearly sprouted or green potato just isn’t worth the potential poisoning.

Health and poison-information experts generally side with the cautious crowd, particularly with the rise of more food-safety awareness in the 2020s.

How to store potatoes to avoid sprouting

To avoid this problem in the first place:

  • Keep potatoes in a cool, dark, dry place (not the fridge).
  • Avoid direct sunlight and bright kitchen spots, which encourage greening and sprouting.
  • Store them with good air circulation and away from onions, which can speed spoilage.
  • Buy smaller amounts more often so they don’t sit for weeks.

Mini TL;DR

  • Can you eat sprouted potatoes? Technically, slightly sprouted but still firm potatoes might be made safer by trimming and peeling, but toxin levels are unpredictable.
  • Best practice in 2025: If a potato is clearly sprouted, green, or old, especially for vulnerable people, treat it as unsafe and throw it out.

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