Can You Eat Potatoes with Legs? The Truth About Sprouted Spuds

January 1, 2026 •

3 min read

According to the National Kidney Foundation, potatoes are a healthy and versatile vegetable, but what about the kind with 'legs'? The term 'potatoes with legs' is a whimsical way to describe sprouted potatoes, which can raise concerns about food safety and potential toxicity. These sprouts, or 'eyes,' are the plant's attempt to grow, and their presence indicates specific changes within the tuber that every cook should understand.

Quick Summary

An exploration of sprouted potatoes and their safety for consumption. This article clarifies when it's safe to eat a potato with sprouts, the risks of glycoalkaloids, and how to store potatoes to prevent sprouting. It details when a spud is safe to salvage and when it's time to discard it completely.

Key Points

Sprouts contain toxins: The "legs" or sprouts on a potato contain high levels of glycoalkaloids, which are toxic in large quantities.
Firm potatoes can be saved: If the potato is still firm and not wrinkled, it can often be eaten by completely removing the sprouts and surrounding eyes.
Extensive damage requires disposal: Heavily sprouted, green, soft, or shriveled potatoes should be thrown away entirely to avoid risk of solanine poisoning.
Proper storage prevents sprouting: Store potatoes in a cool, dark, well-ventilated place away from other produce like onions to extend their shelf life and prevent sprouting.
Cooking does not eliminate toxins: Cooking methods like boiling or baking do not destroy the glycoalkaloids, so proper preparation is crucial.

Understanding the 'Legs' of a Potato

Potatoes, like many other vegetables, are alive and will continue their life cycle after harvest. The "legs" or "eyes" are simply sprouts, the starting point for a new plant. When a potato is stored in warm, humid, or bright conditions, it receives a signal that it's time to grow. This process naturally increases the concentration of certain compounds, which is the root of the food safety concern surrounding sprouted potatoes.

Why Sprouts Can Be Dangerous

Sprouting potatoes produce glycoalkaloids, naturally occurring toxins like solanine and chaconine. In small amounts, these compounds are harmless, and they are also present in other nightshades like tomatoes and eggplants. However, the concentration significantly increases in the sprouts and any green-tinged skin. Ingesting high levels of glycoalkaloids can lead to solanine poisoning, which may cause a range of symptoms, from mild digestive upset to more severe neurological issues in rare, extreme cases.

How to Safely Handle Sprouted Potatoes

Whether a sprouted potato is safe to eat depends on its condition. A firm potato with small sprouts can often be salvaged with proper preparation, but a potato that is soft, shriveled, or has extensive greening is best discarded. The following steps outline how to assess and prepare a potato with minor sprouting.

Inspect the potato: Check the potato's overall firmness. If it is still hard and not mushy or wrinkled, it's a good candidate for salvaging.
Remove the sprouts and eyes: Use a paring knife to remove the sprouts and the surrounding 'eyes' completely. This is where the highest concentration of toxins is located.
Peel away green areas: If the skin has a green tint, peel the potato thoroughly. Greening indicates increased solanine levels and should not be consumed.
Consider the extent of sprouting: If the sprouts are long (over half an inch) or numerous, indicating significant spoilage, it is safest to throw the potato away entirely.

Comparison: Safe vs. Unsafe Sprouted Potatoes


Feature	Safe Sprouted Potato	Unsafe Sprouted Potato
Firmness	Remains firm and hard.	Soft, mushy, or wrinkled.
Sprouts	Few, small, and easily removed.	Numerous or long (>0.5 inch).
Color	Normal, uniform color with minimal or no greening.	Extensive greening under the skin.
Odor	Earthy, typical potato smell.	Unpleasant, rotten, or musty odor.
Salvageability	Yes, if sprouts and green spots are completely removed.	No, should be discarded.

Proper Storage to Prevent Sprouting

To avoid dealing with sprouted potatoes in the first place, proper storage is key. Potatoes should be kept in a cool, dark, and well-ventilated area. The ideal temperature is between 45 and 50°F (7 and 10°C). Storing them in a breathable paper bag or basket is preferable to a sealed plastic bag, which can trap moisture and accelerate spoilage. Keep potatoes away from other produce like onions, as gases they release can speed up sprouting. Do not store raw potatoes in the refrigerator, as the cold can cause parts of the potato to harden and cook unevenly.

The Importance of Context: The Mythological vs. The Practical

The idea of "potatoes with legs" is a folk metaphor, but it's important to differentiate such imagery from the scientific realities of food safety. Folk remedies, like the debunked practice of putting potatoes in socks to cure a cold, are based on misconception, not evidence. While the legends surrounding potatoes might be fun, when it comes to eating them, practical and scientific knowledge is essential. The potential for solanine poisoning is a real health risk, and understanding the visible signs of spoilage is a critical kitchen skill. By taking simple precautions, you can continue to enjoy potatoes safely.

Conclusion

While a potato growing "legs" is a perfectly natural part of its life cycle, it is also a clear indicator of changes that require attention from a food safety perspective. A sprouted potato can be eaten, provided it is still firm, and all sprouts and green areas are carefully removed. A significant amount of sprouting, greening, or a soft, shriveled texture, however, means it is time to discard the potato. The best practice is always to store potatoes properly to minimize sprouting and ensure freshness for as long as possible. By understanding the science behind the sprouts, you can prevent food waste and keep your cooking safe. For further reading, an article from Healthline provides a deeper look into the myths associated with potatoes.

Frequently Asked Questions

Yes, if the potato is still firm and you remove the sprouts and any green parts. However, a potato that is soft, shriveled, or heavily sprouted should be discarded.

The "legs" are simply the sprouts, or "eyes," that grow from the potato when it is exposed to light and warmth. They are the beginning of a new plant.

Potatoes turn green due to exposure to light, which increases their chlorophyll and glycoalkaloid content, a toxin. Green skin indicates higher levels of this toxin.

For a firm potato with minimal sprouting, yes. Use a paring knife to remove the entire sprout and the small part of the potato from which it grows, as this area contains the highest concentration of toxins.

Consuming high levels of glycoalkaloids can cause solanine poisoning, which may lead to symptoms like nausea, diarrhea, stomach cramps, and headaches.

Store potatoes in a cool, dark, and well-ventilated area, like a pantry or cellar. Keep them in a breathable bag and away from other produce to prevent premature sprouting.

No, cooking methods like boiling, baking, or frying do not effectively remove or neutralize the glycoalkaloids in sprouted or green potatoes.