You reach into the potato bag and discover white shoots growing from the eyes of several potatoes. Are they still good to cook, or should you throw them away?
Sprouting is a natural part of a potato’s growth cycle, especially when it has been stored for a long time or in a warm place. A small sprout does not necessarily mean the entire potato must be discarded, but the condition of the potato matters.
Why sprouts and green patches matter
Potatoes naturally contain compounds called glycoalkaloids, including solanine and chaconine. These are usually present at low levels, but their concentrations can increase in sprouts, around eyes and in green or damaged parts.
Eating too much can cause symptoms such as nausea, abdominal pain and vomiting. Cooking does not reliably remove these compounds.
When can a potato still be used?
If a potato is firm, appears sound and has only small sprouts, guidance from food safety authorities generally recommends removing sprouts and generously trimming any green or damaged areas before cooking.
However, potatoes that are very green, badly shriveled, rotten, bitter or strongly sprouting should be discarded rather than eaten. Do not eat the sprouts themselves.
How to prevent sprouting
Keep potatoes in a cool, dark, dry location and check them before preparing meals. Avoid leaving them in warm or brightly lit areas where sprouts may develop more quickly.
Bottom line: small sprouts are not automatically a reason to discard an otherwise firm potato, but extensive sprouting or greening is a warning sign.
Sources: German Federal Institute for Risk Assessment; UK government food safety guidance.
