Are potatoes still good if they are soft and have sprouts?

December 17, 2025 •

5 min read

According to food safety experts and nutritionists, the presence of both sprouts and a soft texture is a strong indicator that a potato should be discarded rather than consumed. This combination suggests that the natural toxins within the potato have reached potentially harmful levels, increasing the risk of foodborne illness.

Quick Summary

Soft and sprouted potatoes are generally unsafe to eat because they contain high concentrations of glycoalkaloids like solanine. Discard any potatoes that are soft, shriveled, green, or have extensive sprouting to avoid potential health risks. Only firm, non-green potatoes with minimal sprouts can be salvaged by carefully removing the sprouts and peeling the skin.

Key Points

Discard if soft and sprouted: The combination of softness and sprouting indicates elevated levels of toxic glycoalkaloids, primarily solanine, making the potato unsafe to eat.
Toxins are not cooked away: Glycoalkaloids are heat-stable toxins that are not destroyed by boiling, baking, or frying, so trimming and proper discarding are the only safe options.
Store properly to extend life: Keep potatoes in a cool, dark, and well-ventilated space, away from ethylene-producing produce like onions, to prevent premature softening and sprouting.
Inspect for greening and odor: Besides softness and sprouts, signs of spoilage include a green tint to the skin or a foul, musty smell, all of which warrant discarding the potato.
Salvage firm potatoes carefully: Only consume a potato with small sprouts if it is still firm and has no greening, ensuring you completely remove all sprouts and 'eyes' before cooking.

Understanding the Risk of Soft and Sprouted Potatoes

When a potato begins to soften and produce sprouts, it is signaling an advanced stage of deterioration. This process is accompanied by an increase in glycoalkaloids, natural toxins produced by nightshade plants like potatoes. The most common glycoalkaloids are solanine and chaconine. These compounds act as a natural defense mechanism for the plant against pests and disease, but can be harmful to humans in high concentrations. While a firm potato with minimal sprouts can often be salvaged by carefully removing the sprouts, a soft potato is a different story.

A soft or mushy texture indicates that the potato's internal structure has broken down significantly, a clear sign of spoilage. The presence of sprouts further confirms this decline in quality and safety. The combination of softness and sprouting suggests that the glycoalkaloid levels are likely elevated throughout the entire tuber, not just concentrated in the sprouts and skin.

The Dangers of Glycoalkaloids

Consuming potatoes with high levels of glycoalkaloids can lead to a range of unpleasant and potentially severe health problems. These toxins are not destroyed by cooking methods like boiling, baking, or frying. Symptoms of solanine poisoning can include:

Nausea and vomiting
Stomach cramps
Diarrhea
Headaches
Dizziness
In rare, severe cases, neurological symptoms

The risk is particularly high for young children, the elderly, and individuals with compromised immune systems. If a potato also has a green tint, it is a clear sign that it has been exposed to light and has produced chlorophyll, which is an indicator that solanine levels are also likely high.

When to Salvage vs. When to Toss

It can be tempting to try and save food to prevent waste, but with soft and sprouted potatoes, the risk is not worth it. Here is a clear guide on how to assess your potatoes:

Firm potato with small sprouts: If the potato is still firm and the sprouts are small, you can remove the sprouts using a peeler or a paring knife. Ensure you dig out the 'eyes' where the sprouts grew.
Firm potato with green spots: If only small green areas are visible, peel the skin and cut away the affected sections generously. If the greening is widespread, discard the entire potato.
Soft, shriveled, or extensively sprouted potato: If the potato is soft, mushy, or wrinkled, it is past its prime. Discard it. This applies even if the sprouts are small but the texture is compromised.
Foul odor: Any potato with a moldy or musty smell should be discarded immediately.
Visible mold: Never try to cut mold off a potato. Discard the entire item.


Assessment Criterion	Action for the Potato
Firm with small sprouts	Trim sprouts, peel, and use quickly.
Firm with extensive sprouts	Discard.
Soft/mushy	Discard.
Soft with sprouts	Discard.
Green skin (minor)	Peel and remove green parts thoroughly.
Green skin (extensive)	Discard.
Foul odor	Discard.

Proper Potato Storage to Prevent Spoilage

To maximize your potatoes' shelf life and prevent them from becoming soft and sprouted, proper storage is key. The ideal conditions mimic a root cellar: cool, dark, and with good ventilation.

Best Storage Practices

Find the right location: Store potatoes in a cool, dark, and dry place, such as a pantry, basement, or unheated cupboard. Temperatures between 45-55°F (7-13°C) are ideal.
Avoid the refrigerator: Storing raw potatoes in the fridge can cause the starches to convert to sugars, leading to an undesirable flavor and texture when cooked.
Ensure ventilation: Use breathable containers like mesh bags, paper bags, or baskets instead of sealed plastic bags. This allows air to circulate and prevents moisture buildup, which can cause mold.
Keep away from other produce: Never store potatoes near onions, apples, or bananas. These items release ethylene gas, a ripening agent that accelerates sprouting and spoilage in potatoes.
Inspect regularly: Check your stored potatoes periodically for any signs of spoilage. Remove any soft, green, or sprouted potatoes to prevent the problem from spreading to others in the batch.

Conclusion

For a soft potato that has already started sprouting, the safest and most sensible action is to discard it. The combination of these two factors—softness and sprouts—indicates an elevated level of toxic glycoalkaloids, primarily solanine, throughout the tuber. While firm potatoes with minor sprouts can be salvaged with careful trimming, any signs of significant decay like softness, widespread greening, or a foul odor should be taken seriously. By understanding the science behind potato spoilage and implementing proper storage techniques, you can ensure the safety of your food and minimize unnecessary waste.

Helpful Resources

Food safety of potatoes - Safe Food & Water

What are glycoalkaloids and why are they dangerous?

Toxicity: Glycoalkaloids are natural toxins, such as solanine, that are produced by potatoes as a defense mechanism. In high concentrations, they can cause food poisoning, with symptoms like nausea, vomiting, and stomach cramps.

Are potatoes still good if they are soft but don't have sprouts?

Spoilage Indicator: No, a soft or mushy texture is a clear sign that a potato has started to spoil due to dehydration or aging. Even without sprouts, the quality is diminished, and it should be discarded to avoid potential bacterial growth.

Why do potatoes turn soft?

Aging and Moisture Loss: Potatoes soften primarily due to aging and dehydration, which cause their internal structure to break down. Improper storage conditions, such as warm temperatures and excess moisture, can accelerate this process.

Can I just cut off the sprouts and eat the rest of the potato?

Conditional Safety: Yes, if the potato is still firm and free of extensive greening or odor, you can safely consume it after thoroughly removing all sprouts and any 'eyes' with a peeler or knife. However, this is not recommended if the potato is soft.

Does cooking destroy solanine in potatoes?

Toxin Persistence: No, cooking methods like boiling, baking, and frying do not effectively eliminate glycoalkaloids like solanine. The only way to reduce the risk is by discarding spoiled potatoes and properly trimming salvageable ones.

How should I store potatoes to prevent sprouting?

Optimal Conditions: Store potatoes in a cool, dark, and well-ventilated area, like a pantry or basement. Keep them in a breathable container, and away from onions or other fruits that release ethylene gas.

What should I do if a potato is soft and green?

Discard Immediately: If a potato is both soft and has a green tint, it contains dangerously high levels of solanine. Discard the entire potato to avoid food poisoning, as the toxins are likely widespread throughout the flesh.

Frequently Asked Questions

No, if a potato is both soft and has sprouts, it is not safe to eat. The softness indicates spoilage and cell breakdown, while the sprouts are a sign of increased glycoalkaloid toxins. It is best to discard it to prevent potential food poisoning.

Eating a potato with high levels of glycoalkaloids can cause symptoms of solanine poisoning, including nausea, vomiting, abdominal pain, diarrhea, headaches, and dizziness. In severe, though rare, cases, it can cause more serious neurological issues.

A soft potato, even without sprouts, is a sign of diminished quality and spoilage due to dehydration and age. While it may not contain toxic levels of solanine, its texture and flavor will be compromised, and it should be discarded.

Green patches on a potato's skin indicate the presence of chlorophyll, which is produced upon exposure to light. This greening is a clear sign that the potato has also produced higher, potentially toxic, levels of solanine. Extensive greening means the potato should be discarded.

Yes, you can slow down sprouting by storing potatoes in a cool, dark, and dry environment. Keeping them away from fruits and vegetables that produce ethylene gas, such as onions, apples, and bananas, also helps prevent premature sprouting.

No, you should not store raw potatoes in the refrigerator. The cold temperature can cause the potato's starches to convert to sugars, which can affect their flavor and texture when cooked.

If a potato is only slightly soft but still mostly firm, and has small sprouts, you can still use it. Carefully remove the sprouts and any green areas with a knife, peel the potato, and cook it promptly to prevent further decay.