Eat Sprouted Potatoes Safely, But Only With This One Condition!

Left forgotten in the back of your pantry, potatoes begin to fight back. Like a hedgehog curling into a ball, they show their spiky edges by sprouting. These white or greenish protrusions breaking through the skin are their attempt to grow a new plant, perhaps out of boredom while waiting to be cooked. It’s a natural occurrence, but it’s enough to make you think twice before tossing them into a pot. After all, can you really just pluck off the sprouts quickly and eat the rest?

Not always. During the sprouting process, potatoes produce molecules called glycoalkaloids, meant to defend the plant against parasites and predators. Among these is solanine, which is toxic to humans when consumed in large quantities. At high levels, it can cause gastrointestinal distress (nausea, vomiting), spasms, and even respiratory distress in severe cases. This substance is also found in other members of the nightshade family, like tomatoes, eggplants, and peppers, but in negligible amounts, especially when the fruits are mature. Therefore, the risk is primarily with potatoes.

A sprouted potato is still edible as long as the solanine level remains low. The key is knowing when it crosses the threshold! On Instagram, virologist Océane Sorel advises us to keep an eye out. If your potato is still firm and the sprouts are less than 1 cm, no worries: simply dig out the sprouts from the root, and you’re good to go! However, if the flesh has softened, the skin has turned green, or the sprouts are long and numerous, it means that solanine has accumulated in dangerous quantities. In that case, don’t hesitate: throw it out.

Here are some smart tips to help you decide before cooking sprouted potatoes! And if you’d rather not doubt, it’s probably best to prevent them from sprouting in the first place by storing your potatoes properly, which means “cool and dark,” according to the expert.