- Eating sprouting potatoes can be risky and is generally not recommended due to the presence of solanine, a toxic compound.
- Sprouting potatoes develop higher levels of solanine, a glycoalkaloid that serves as a natural defense mechanism for the plant. Solanine is concentrated in the sprouts, green skin, and sometimes the flesh of the potato, especially when exposed to light or stored improperly. Consuming solanine in significant amounts can cause symptoms ranging from mild (nausea, diarrhea, stomach cramps) to severe (headaches, dizziness, neurological issues, or, in rare cases, worse). The risk depends on the extent of sprouting, the greenness of the potato, and the amount consumed.
- If a potato has small sprouts, it may still be safe to eat if you take precautions. Carefully cut away all sprouts, eyes, and any green portions of the skin or flesh, as these areas have the highest solanine concentrations. Ensure the remaining potato is firm, not soft or shriveled, and cook it thoroughly, as cooking can slightly reduce (but not eliminate) solanine levels. However, if the potato is heavily sprouted, extensively green, or has a bitter taste, it’s best to discard it entirely, as the toxin may be present throughout the tuber.
- To minimize risks, store potatoes properly to prevent sprouting. Keep them in a cool, dark, dry place (ideally 45–50°F or 7–10°C) with good ventilation, and avoid exposure to sunlight, which triggers greening and solanine production. Refrigeration is not ideal, as it can convert starches to sugars, affecting taste and texture. For safety, especially for vulnerable groups like children, pregnant women, or those with compromised immune systems, it’s wiser to err on the side of caution and avoid sprouting potatoes altogether.
