Is it safe to eat potatoes with growths on them? A complete guide

December 24, 2025 •

4 min read

According to the National Capital Poison Center, consuming enough glycoalkaloids from sprouted or green potatoes can cause unpleasant gastrointestinal symptoms. The question of whether it is safe to eat potatoes with growths on them is a common one that depends on several factors, including the potato's condition and the size of the growths.

Quick Summary

Examine the risks of consuming sprouted or green potatoes, which contain higher levels of the natural toxin solanine. Learn to inspect potatoes for firmness, color, and sprout size to determine if they are safe to salvage or should be discarded to avoid potential illness.

Key Points

Toxins are concentrated: Potato growths, or sprouts, and green areas have higher levels of the toxic compounds solanine and chaconine.
Discard if soft or wrinkled: Potatoes that have gone soft, shriveled, or extensively green are no longer safe and should be thrown out.
Trim small growths: If a potato is still firm and has only small sprouts, they can be cut out along with the surrounding flesh for safe consumption.
Cooking does not destroy toxins: Boiling, baking, or frying will not completely eliminate the glycoalkaloids present in potatoes.
Proper storage is key: Storing potatoes in a cool, dark, and dry place prevents sprouting and greening.
Bitterness is a warning: A bitter taste or a burning sensation in the mouth after cooking is a sign of high solanine levels, and the potato should not be eaten.
Green skin signals toxins: The green pigment is chlorophyll, but its presence signals that toxic glycoalkaloids have also likely increased due to light exposure.

Understanding the Risk: Solanine and Glycoalkaloids

Potatoes are a staple food, but when they are stored improperly, they can begin to sprout and turn green. This process is more than a cosmetic issue; it signals the production of natural toxins known as glycoalkaloids, primarily solanine and chaconine. While potatoes naturally contain small, harmless amounts of these compounds, their concentration increases significantly in sprouts, the skin, and green areas. Ingesting high levels of these toxins can lead to solanine poisoning, which may cause gastrointestinal and neurological symptoms.

What Causes Potatoes to Sprout and Turn Green?

Light Exposure: When potatoes are exposed to light, they naturally produce chlorophyll, which causes the green coloration. This greening serves as a visible warning sign that toxic glycoalkaloids may also be present.
Warm Temperatures: Storing potatoes in warm or humid conditions encourages them to break dormancy and begin sprouting, as they are being tricked into thinking it is spring.
Long-Term Storage: The longer potatoes are stored, the more likely they are to sprout and degrade. Over time, the potato's starches convert to sugars to fuel the growth of the new plant.

How to Assess Your Potatoes: When to Keep and When to Toss

Deciding whether to salvage a potato with growths or green spots requires careful inspection. The severity of the growths and the overall condition of the potato are key indicators of its safety.

Salvageable Potatoes

If a potato is still firm and only has small, minimal growths or light greening, it can likely be salvaged. The sprouts themselves contain the highest concentration of toxins and should never be eaten. Follow these steps for safe preparation:

Snap Off Sprouts: Easily break off any small sprouts by hand.
Cut Out Eyes: Use a paring knife to dig out the eyes and surrounding flesh where the sprouts emerged.
Peel Thoroughly: Completely peel the potato, removing any and all green skin, which can harbor toxins.
Check for Bitterness: After cooking, if the potato tastes bitter or has a burning sensation, discard it, as this is a strong sign of high solanine levels.

Discarded Potatoes

Some potatoes are beyond salvaging and should be discarded to avoid any health risks. It is always better to err on the side of caution when in doubt. A potato is unsafe to eat if:

It is soft, wrinkled, or shriveled.
It has long, well-developed sprouts (generally over half an inch).
It has extensive greening, especially if the green color has penetrated deep into the flesh.
It smells musty or off.

Comparison Table: Sprouted Potatoes - Safe vs. Unsafe


Feature	Safe to Eat (After Preparation)	Unsafe to Eat (Discard)
Firmness	Still firm and plump.	Soft, mushy, or wrinkled.
Sprouts	Small, short sprouts that are easy to remove.	Long, well-developed, or numerous sprouts.
Greening	Light, localized green spots that can be peeled away.	Extensive, deep green coloration on the skin or flesh.
Odor	Smells like a normal, fresh potato.	Has a bitter, musty, or off odor.

Proper Storage Prevents Sprouting

The best way to avoid the dilemma of sprouted potatoes is to prevent it from happening in the first place. Proper storage can significantly extend the shelf life of your potatoes and maintain their safety and quality.

Best Practices for Storing Potatoes

Find a Cool, Dark, and Dry Place: An ideal location is a basement, pantry, or closet where temperatures are relatively consistent.
Use a Breathable Container: Store potatoes in a paper bag, a basket, or a burlap sack to allow for air circulation. Avoid airtight containers, which can trap moisture and accelerate decay.
Keep Away from Other Produce: Store potatoes separately from onions and fruits like apples, as the gases they emit can speed up sprouting.
Avoid Refrigeration: Storing raw potatoes in the refrigerator can cause their starches to convert to sugars, affecting their texture and taste.

Conclusion: A Clear Verdict on Sprouted Potatoes

In short, the safety of eating potatoes with growths or green spots depends entirely on their condition. While lightly sprouted, firm potatoes can be salvaged by trimming away the affected areas, those that are soft, wrinkled, or extensively green should be discarded. The growth of sprouts and the greening of skin are clear indicators of increased glycoalkaloid levels, which can be toxic if consumed in high concentrations. By learning to properly assess and store your potatoes, you can make informed decisions to ensure your food is both safe and delicious. For more authoritative guidance on food safety, you can consult resources like the webPOISONCONTROL online tool.

Authoritative Outbound Link

For more information on the dangers of potato glycoalkaloids, visit the National Institutes of Health website.

Frequently Asked Questions

Yes, if the potato is still firm, you can cut off small growths and the surrounding area. However, you should discard the potato if it is soft, wrinkled, or has extensive green patches, as these indicate higher levels of toxins.

The green color is chlorophyll, which is not toxic itself. However, its presence indicates that the potato has been exposed to light, which also causes the production of the potentially harmful toxin, solanine.

No, cooking methods like boiling, baking, or frying do not effectively destroy the glycoalkaloids. While some may leach out, the toxins are heat-stable and remain in the potato.

Mild solanine poisoning symptoms can include nausea, vomiting, abdominal cramps, and diarrhea. In rare, severe cases, it can cause more serious neurological symptoms.

No, a potato that is soft and shriveled is past its prime and should be discarded. These are signs of spoilage and potentially high toxin levels, even without a green color.

Store potatoes in a cool, dark, and dry place, such as a basement or pantry. Keeping them away from light and heat prevents them from producing chlorophyll and sprouting.

People may say it's fine to eat sprouted potatoes because the risk of poisoning is low if only small, firm sprouts are removed. However, this advice only applies to mildly affected potatoes, and it ignores the risk of toxicity in severely sprouted or green ones.