Sprouted potatoes often raise an important question: are they still safe to eat? The answer depends on how far the sprouting has progressed and how the potato looks overall. When potatoes sprout, they begin producing higher levels of natural toxins called glycoalkaloids (mainly solanine and chaconine), which are meant to protect the plant but can be harmful to humans in large amounts.

If a potato has small sprouts, feels firm, and has no green coloring, it can usually be eaten safely after removing the sprouts and peeling the skin thickly. However, if the potato is soft, shriveled, bitter-tasting, or green, it’s best to throw it away. Green areas indicate increased toxin levels, and cooking does not reliably destroy them.

Eating potatoes with high levels of these toxins may cause symptoms such as nausea, stomach pain, vomiting, headaches, or dizziness. While serious cases are rare, children and people with sensitive digestion may be more affected.

To reduce risk, store potatoes in a cool, dark, dry place and avoid exposure to light, which encourages sprouting and greening. When in doubt, it’s safer to discard questionable potatoes rather than risk food poisoning.

👉 Bottom line: lightly sprouted, firm potatoes can be used with care — but heavily sprouted, green, or soft potatoes should not be eaten.