Can You Eat a Sprouted Potato? Safety Facts Revealed

No, you should not eat potatoes with significant sprouting or green discoloration due to potentially dangerous levels of solanine, a natural toxin that can cause nausea, headaches, and in severe cases, neurological issues.

Discover exactly when sprouted potatoes become unsafe, how to properly handle slightly sprouted potatoes, and science-backed storage methods to extend freshness while avoiding food waste. This guide delivers actionable food safety information you can trust.

Understanding Potato Sprouting: What Happens and Why

When potatoes begin to sprout, they're responding to environmental conditions that signal it's time to grow. This natural process triggers biochemical changes within the tuber. As the U.S. Food and Drug Administration explains, potatoes contain natural compounds called glycoalkaloids, primarily solanine and chaconine, which increase significantly during sprouting.

These compounds serve as the plant's defense mechanism against pests and sunlight exposure. While present in small amounts in healthy potatoes, their concentration can become problematic when potatoes sprout or develop green patches.

Assessing the Risks: Solanine Levels and Safety Thresholds

Solanine toxicity isn't a simple yes-or-no question—it exists on a spectrum. The Centers for Disease Control and Prevention identifies 20-25 mg of solanine per 100 grams of potato as the threshold where adverse effects may begin. For perspective, a healthy potato typically contains 2-13 mg per 100 grams.

Condition	Solanine Level (mg/100g)	Safety Assessment
Fresh, unblemished potato	2-13	Perfectly safe to eat
Minor sprouting (small sprouts)	15-30	Safe after proper preparation
Significant sprouting with green skin	30-100+	Unsafe—discard immediately
Soft, shriveled with extensive sprouting	100+	Highly toxic—do not consume

When Sprouted Potatoes Might Still Be Safe

Not all sprouted potatoes need immediate disposal. The USDA Food Safety and Inspection Service provides clear guidelines for determining when potatoes can be safely salvaged:

• Minor sprouting: If sprouts are small (less than 1/2 inch) and the potato remains firm with no green discoloration, it's generally safe after proper preparation
• Texture matters: Potatoes should feel solid and heavy for their size, not soft or wrinkled
• Green spots: Any green areas indicate chlorophyll development, which correlates with higher solanine levels

Safe Preparation Techniques for Slightly Sprouted Potatoes

If your potatoes show only minor sprouting but remain firm, follow these professional chef-approved steps to safely prepare them:

1. Remove all sprouts completely using a paring knife—don't just break them off
2. Cut deeply around each "eye" (about 1/4 inch deep) to remove the growth point
3. Peel thoroughly, removing any green areas completely—solanine concentrates just beneath the skin
4. Cook properly—boiling can reduce solanine levels by up to 40%, though frying doesn't significantly reduce toxins
5. Taste test before serving—if bitterness remains, discard the potato

Clear Danger Signs: When to Definitely Discard Sprouted Potatoes

Certain conditions make potatoes unsafe regardless of preparation methods. The FoodKeeper app from FoodSafety.gov identifies these non-negotiable discard conditions:

• Extensive sprouting with long, thick sprouts
• Green discoloration covering more than 25% of the surface
• Soft, wrinkled, or shriveled texture
• Bitter taste even after proper preparation
• Musty or moldy odor

When in doubt, throw it out. The risk of solanine poisoning isn't worth potential food savings.

Preventing Potato Sprouting: Science-Backed Storage Methods

Proper storage dramatically extends potato freshness. Based on research from the University of Minnesota Extension, follow these evidence-based storage practices:

• Cool, dark environment: Store between 45-50°F (7-10°C)—never refrigerate
• Avoid moisture: Use paper bags or breathable containers, not plastic
• Separate from onions: Onions release gases that accelerate potato sprouting
• Check regularly: Remove any sprouting potatoes immediately to prevent spread
• Never wash before storage: Excess moisture promotes decay

Recognizing Solanine Poisoning Symptoms

While rare from household consumption, solanine poisoning requires immediate attention. The Agency for Toxic Substances and Disease Registry identifies these symptoms that typically appear 8-12 hours after consumption:

• Nausea, vomiting, and stomach cramps
• Headache and dizziness
• Diarrhea
• In severe cases: fever, confusion, vision problems, or neurological symptoms

If you experience these symptoms after eating potatoes, contact Poison Control at 1-800-222-1222 or seek medical attention immediately.

Practical Food Safety Decision Flowchart

Follow this step-by-step assessment when evaluating sprouted potatoes:

1. Check for green discoloration—any present? → Yes: discard if extensive, carefully prepare if minimal
2. Assess sprout size—longer than 1/2 inch? → Yes: discard
3. Test firmness—soft or wrinkled? → Yes: discard
4. After preparation—bitter taste remains? → Yes: discard immediately
5. If passing all checks: cook thoroughly and consume promptly

Remember: When potato safety is questionable, the safest choice is always to discard it. Your health is worth more than any potential food savings.

Can I eat potatoes with small sprouts if I remove them?

Yes, potatoes with small sprouts (less than 1/2 inch) can be safely eaten if you completely remove the sprouts and eyes with a deep cut, peel thoroughly to remove any green areas, and ensure the potato remains firm with no bitterness after preparation.

How much solanine is dangerous in potatoes?

Consuming more than 20-25 mg of solanine per 100 grams of potato can cause symptoms of poisoning. A healthy potato contains 2-13 mg per 100g, while significantly sprouted or green potatoes can contain 30-100+ mg per 100g, making them unsafe to eat.

Does cooking destroy solanine in sprouted potatoes?

Boiling can reduce solanine levels by up to 40% as some transfers to the cooking water, but frying or baking doesn't significantly reduce toxin levels. Cooking doesn't make heavily sprouted or green potatoes safe to eat—proper preparation only applies to potatoes with minor sprouting.

How can I prevent potatoes from sprouting too quickly?

Store potatoes in a cool, dark place between 45-50°F (7-10°C) in a paper bag or breathable container. Keep them separate from onions, avoid washing before storage, and check regularly for any sprouting potatoes to remove immediately. Never refrigerate potatoes as cold temperatures increase sugar content.

What are the symptoms of solanine poisoning from potatoes?

Symptoms typically appear 8-12 hours after consumption and include nausea, vomiting, stomach cramps, headache, dizziness, and diarrhea. Severe cases may involve fever, confusion, vision problems, or neurological symptoms. If you experience these after eating questionable potatoes, contact Poison Control at 1-800-222-1222 or seek medical attention immediately.