Is it Safe to Eat Sprouted New Potatoes?

January 13, 2026 •

3 min read

According to the National Capital Poison Center, potatoes contain natural toxins called glycoalkaloids, which increase in concentration when potatoes sprout. While a few small sprouts might be manageable, the safety of eating sprouted new potatoes depends on their condition, emphasizing the importance of visual inspection and proper preparation.

Quick Summary

Answering whether sprouted potatoes are safe to eat requires careful evaluation of their firmness, color, and sprout size. When potatoes start sprouting, they produce natural toxins called glycoalkaloids. Proper preparation can mitigate risk, but heavily sprouted or green potatoes should always be discarded.

Key Points

Toxin Increase: Potatoes naturally contain toxins called glycoalkaloids, which increase significantly when they sprout or turn green.
Small Sprouts are Removable: If a potato is firm and only has small sprouts, you can safely eat it by cutting away the sprouts and any green areas.
Discard if Soft or Green: Throw out any potato that is soft, shriveled, or has extensive green patches, as these signs indicate high toxin levels.
Cooking Doesn't Help: Cooking methods like boiling or baking do not destroy the glycoalkaloid toxins, making careful trimming or discarding the only safe options.
Symptoms of Poisoning: Ingesting high levels of glycoalkaloids can cause nausea, vomiting, abdominal pain, and headaches.
Proper Storage is Preventive: Storing potatoes in a cool, dark, and dry place prevents sprouting by slowing down the production of toxins.
Pregnant Women Be Cautious: Some studies suggest a potential link between consuming high levels of glycoalkaloids during pregnancy and birth defects, warranting extra caution.

The Science Behind Sprouted Potatoes and Glycoalkaloids

When a potato begins to sprout, it's a natural biological process indicating it's trying to regenerate and grow into a new plant. This process is triggered by exposure to light and warmth. During sprouting, potatoes produce higher levels of natural toxins called glycoalkaloids, primarily solanine and chaconine. In small amounts, these compounds are harmless, but in high concentrations, they can cause digestive and neurological problems. The highest concentration of these toxins is found in the sprouts, the potato's skin, and any green areas.

How Glycoalkaloids Affect Human Health

The glycoalkaloids in sprouted potatoes can cause mild to severe health issues depending on the amount consumed. While fresh potatoes have safe levels, improper storage or excessive sprouting raises the risk. Symptoms of glycoalkaloid poisoning often manifest as gastrointestinal distress, such as nausea, vomiting, stomach cramps, and diarrhea, appearing several hours after consumption. In very rare, severe cases, more serious neurological symptoms like headaches, fever, and confusion can occur. It is critical to note that cooking does not effectively destroy these heat-stable toxins, which is why proper preparation and inspection are essential.

When is it Safe to Eat a Sprouted Potato?

If your potato is firm to the touch, has not turned green, and only has small, minimal sprouts, it can be salvaged. The key is to remove the sprouts and any affected areas completely. Use a paring knife or the 'eye' remover on your vegetable peeler to dig out the sprouts and the surrounding flesh. If the potato has a bitter taste after cooking, it’s a sign of high toxin levels and should be discarded.

Signs a Sprouted Potato is Unsafe to Eat

Look for these clear indicators that a potato is no longer fit for consumption and should be thrown out:

Extensive Sprouting: If the sprouts are long (over half an inch) or numerous, the glycoalkaloid concentration throughout the potato is likely high.
Greening: Any green coloration on the potato's skin or flesh is a sign of increased solanine production. Peeling green potatoes can help reduce the toxin load, but if the greening is widespread, it's safer to discard it entirely.
Soft or Shriveled Texture: A soft, wrinkled, or shriveled potato is a clear sign of spoilage, indicating it's past its prime and has lost significant moisture and nutrients.
Foul Odor: An off or musky smell is a definitive sign of rot and spoilage, making the potato unsafe to eat.

Storage is Key to Preventing Sprouts

Proper storage is the best method for prolonging a potato's shelf life and preventing sprouting. Keep them in a cool, dark, and dry place, like a pantry or cellar, to inhibit the sprouting process. Avoid storing them near heat sources or direct sunlight. Furthermore, store them in a breathable container, such as a paper bag, and keep them away from onions or fruits like bananas, as these release ethylene gas that can accelerate sprouting.

Comparison of Safe vs. Unsafe Sprouted Potatoes


Feature	Safe to Eat	Unsafe (Discard)
Texture	Firm and solid.	Soft, mushy, or shriveled.
Sprouts	Few, small, and easily removable.	Long, numerous, or extensively developed.
Color	Normal, no green coloration.	Significant green patches on skin or flesh.
Odor	No unusual or off-putting smells.	Musky or foul odor.
Preparation	Thoroughly remove all sprouts and peel before cooking.	Do not consume; toxins are not destroyed by cooking.

Conclusion: When in Doubt, Throw it Out

While not all sprouted potatoes are dangerous, exercising caution is always the safest bet when it comes to food safety. A potato with a few small sprouts can be salvaged by meticulously removing the sprouts and any green parts, assuming the potato is still firm and healthy. However, if the potatoes are soft, shriveled, extensively green, or have long, developed sprouts, the risk of a high concentration of glycoalkaloids is too significant. The adage, "when in doubt, throw it out," is particularly relevant for potatoes exhibiting advanced signs of sprouting or spoilage. Implementing proper storage techniques will help prevent this issue in the first place, ensuring your potatoes remain safe and fresh for longer. For a more comprehensive guide on potato toxicity and symptoms, consult this resource from the National Capital Poison Center.

Frequently Asked Questions

If you accidentally consume a small, negligible amount of sprout, you are unlikely to experience ill effects. However, it is best practice to remove all sprouts and any green areas to minimize your risk of ingesting higher concentrations of toxins.

You can peel away minor green areas, as the toxins are concentrated in the skin. If the greening is widespread or deep, it is safest to discard the entire potato, as the toxin may have spread further into the flesh.

No, cooking methods like boiling, baking, or frying do not effectively eliminate glycoalkaloid toxins. The only way to reduce risk is to properly inspect the potato and remove all sprouts and green areas before cooking.

No, the safety precautions apply to all types of potatoes, including new potatoes. As any potato ages and is exposed to light or warmth, it can produce glycoalkaloids and sprout, requiring the same inspection and preparation protocols.

To prevent sprouting, store potatoes in a cool, dark, and dry place. Keep them in a breathable container, such as a paper bag, and away from onions or direct sunlight, which can accelerate the process.

Symptoms of glycoalkaloid poisoning can include nausea, vomiting, abdominal pain, headaches, and diarrhea, often appearing several hours after consumption. Seek medical advice if you experience severe symptoms.

Yes, if the potatoes are too far gone for consumption, you can plant them in your garden. Cut the potato into pieces, ensuring each piece has a sprout, and plant it to grow new, fresh potatoes.