Sprouted potatoes are potentially unsafe because sprouting raises natural toxins that can make you sick, so many experts recommend throwing them out rather than trying to salvage them.

Quick Scoop

  • Potatoes that have grown sprouts or turned green develop higher levels of natural glycoalkaloid toxins (mainly solanine and chaconine), which can irritate the gut and affect the nervous system.
  • Eating enough of these toxins can cause symptoms such as nausea, vomiting, stomach pain, diarrhea, headache, confusion, and fever, and very large doses have been linked to rare but severe poisoning cases.
  • Because toxin levels rise in both the sprouts and the potato itself as it ages, poison control and many food-safety sources advise discarding sprouted or very green potatoes, especially for children, older adults, and pregnant people.

When are sprouted potatoes “too bad”?

  • If the potato is very soft, wrinkled, bitter, or has multiple long sprouts or green patches, it is considered unsafe and should be tossed rather than trimmed.
  • Even though some cooks cut off the “eyes” and green parts, research is not clear that peeling or frying always removes enough toxin to be fully safe, so the conservative advice is to avoid eating them once they’re significantly sprouted.

Who should be extra careful?

  • Pregnant people are often advised to avoid sprouted potatoes entirely because some studies link high glycoalkaloid intake with certain birth defects, though evidence is still limited.
  • Kids, older adults, and anyone with health issues may be more vulnerable to toxin effects and should stick to fresh, firm, unsprouted potatoes.

How to keep potatoes from sprouting

  • Store potatoes in a cool, dark, well-ventilated spot (not the fridge, which can affect flavor and sugar levels) and away from onions, which can speed sprouting.
  • Use older potatoes first, check your stash regularly, and compost or discard any that start to sprout or turn green before they end up on the plate.

Bottom line

  • If your question is “when potatoes grow sprouts are they bad?” the safest, modern food-safety answer is: once they noticeably sprout or green up, treat them as bad and throw them out rather than risk glycoalkaloid poisoning.

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