What Starts as a Simple Potato Turns Steamy – Experts Reveal the Shocking Truth About Sprouts!

You reach for those potatoes you meant to cook, only to find they’ve sprouted. Should they go in the compost, or can you still whip up that meal? Here’s what experts say about whether sprouted potatoes are safe to eat and how to store them properly.

What Are Those Sprouts Anyway?

Potatoes naturally contain compounds called glycoalkaloids, specifically solanine and chaconine, which can be toxic in large amounts. “When potatoes sprout and have green spots, it usually means that they have been exposed to light for an extended period of time,” says Minwei Xu, assistant professor in the plant science department at North Dakota State University. This exposure leads to the formation of solanine, especially in the green parts and sprouts, making them unsafe for consumption in high amounts.

Sprouts are a concentrated source of these compounds, which help the potato grow new plants. But those same sprouts are also where the most toxins are found. According to registered dietitian Nichole Dandrea-Russert, “Sprouting potatoes is the potato trying to grow a new potato.” However, consuming those sprouts isn’t a good idea for your health.

Should You Toss or Keep?

Not all potatoes with green spots or sprouts need to be thrown away immediately. If there’s just a small patch of green or a few short sprouts, you can cut them off and use the rest of the potato. But if the sprouts are long and the green spots are large, it’s better to discard the whole thing. “If the potato has large green areas or if the sprouts are long and well-developed, it is best to discard the entire potato to avoid the risk of solanine poisoning,” advises Xu.

Removing the sprouts and green spots can reduce the glycoalkaloids, but it doesn’t guarantee all toxins are gone. Even cooking the potato—whether by boiling, baking, or frying—doesn’t remove all traces of the toxins. As registered dietitian Rahaf Al Bochi explains, “It does not remove all the toxin as it can also be found in the flesh of the potato. It is best to throw it away.”

Eating a potato with high levels of glycoalkaloids can lead to unpleasant symptoms like vomiting, diarrhea, and headaches. In severe cases, it can even cause confusion or other serious health issues.

How to Keep Potatoes from Sprouting

To avoid dealing with sprouted potatoes in the future, it’s best to buy only what you need. Large bags of potatoes might seem convenient, but they often sit around long enough to sprout. Examine potatoes carefully before buying them to ensure they’re firm and free from damage or discoloration.

Once you’ve brought them home, store them properly to keep them fresher longer. “Potatoes should be stored in a cool, dry, and dark place, such as a pantry, cupboard, or cellar,” says Xu. Light exposure accelerates sprouting, so keep them out of places like sunny windowsills or near heat sources. Surprisingly, the fridge isn’t ideal either, as the cool temperatures can alter the potato’s texture and flavor.

Use breathable containers like paper bags or baskets instead of plastic bags, which trap moisture and encourage sprouting. And one more tip: don’t store potatoes next to onions. Onions release gases that can speed up sprouting in potatoes.

Final Thoughts

While it can be tempting to save a sprouted potato by trimming away the green and sprouts, it’s often safer to discard it if there’s significant growth. For future potato purchases, buy only what you need, and be mindful of proper storage. This will ensure you avoid waste and keep your meals safe and tasty.