I recently dug through my pantry and found a bag of potatoes with full-on, alien-tentacle sprouts. Naturally, I wondered if they were still safe to eat or if they would kill me. It turns out that sprouted potatoes are more complicated than I realized.
Those sprouts aren’t just ugly—they are a warning sign. When a potato sprouts, it starts producing natural toxins called glycoalkaloids, specifically solanine and chaconine. Eating too much of these toxins can trigger unpleasant symptoms like nausea, cramps, and headaches.
Whether you can save the potato depends on its condition. If the sprouts are small and the potato is still firm, you can just cut the nubs off and cook it. However, if the sprouts are long and the potato is soft, wrinkly, or shriveled, the toxin levels are high and you should throw it away.
You should also watch out for green skin, which is a major red flag that the toxins are present. To stop your next batch from sprouting, store your potatoes in a cool, dark place, keep them completely dry, and never store them next to onions.
