Should you eat potatoes with spots?

January 7, 2026 •

3 min read

According to the National Capital Poison Center, green potatoes are not safe to eat, though you would have to eat a significant amount to feel negative effects. Knowing when it's safe to eat potatoes with spots depends on the type and extent of the discoloration.

Quick Summary

This guide explains the safety of eating potatoes with various spots, including green, black, and brown discoloration. It clarifies which spots are harmless and can be removed, and which indicate spoilage or higher toxin levels, requiring disposal.

Key Points

Green Spots: Indicate the presence of the toxin solanine; peel and trim if minor, but discard if extensive or bitter-tasting.
Black Spots: Often a result of bruising from impact during storage; these are harmless and can be safely cut out.
Black Scurf: A fungal disease causing bumpy, black spots on the skin that can be scraped off and do not affect the eating quality.
Signs of Spoilage: Toss potatoes that are soft, mushy, or have shriveled skin, as these are signs of rotting and advanced decay.
Store Properly: Prevent spots by storing potatoes in a cool, dark, and dry location away from light, as light exposure promotes greening and toxin production.
Mold is a no-go: Do not eat any potato with visible mold, as spores can be invisible and widespread, making the entire tuber unsafe.
Trust your senses: If a cooked potato with trimmed spots still tastes bitter, or if a raw potato smells pungent or musty, it should be discarded.

Decoding the discolorations: What are those spots?

Spots and blemishes on potatoes are common and can occur for a variety of reasons, from growing conditions to improper storage. Understanding the cause of the discoloration is key to knowing whether your potato is still edible or should be thrown out. Not all spots are a sign of spoilage, but some indicate potential health risks that should not be ignored.

The danger zone: Green spots

Green spots on a potato's skin or flesh are a critical warning sign. This green color comes from chlorophyll, which is harmless in itself, but it indicates the potato has been exposed to light. This light exposure also triggers the production of a natural toxin called solanine.

Small green spots: If the greening is light and minimal, simply peel the potato and cut away all green parts. If any bitterness remains after cooking, discard it.
Extensive greening: If the potato is very green or has a bitter taste, it's best to throw it away entirely. Children are especially susceptible to solanine poisoning.

The less serious culprits: Brown and black spots

Unlike green spots, many brown and black discolorations are less threatening and can often be removed. These blemishes are usually caused by environmental factors, pests, or bruising during storage.

Internal black spot: This is a type of bruising that happens when potatoes knock against each other, particularly during extended storage. It is not harmful, and the potato is safe to eat once the discolored area is cut out.
Black scurf: This fungal disease causes small, black, bumpy spots on the skin that look like dirt but won't wash off. It's mostly a cosmetic issue and rarely affects eating quality. The spots can be scraped off.
Net necrosis: This brownish, net-like discoloration, typically near the stem end, is caused by dry growing conditions. It is harmless, but should be cut away before eating.

Comparison of potato spots


Type of Spot	Cause	Safety Risk	Action Needed
Green Spots	Sunlight exposure	High (solanine toxin)	Peel and trim if minor; discard if extensive or bitter.
Black Bruises	Physical impact	None	Cut out the affected area; remainder is safe.
Black Scurf	Fungal disease	None (cosmetic only)	Scrape off spots from the skin.
Net Necrosis	Dry growing conditions	None	Cut away the brownish, vascular tissue.
Moldy Spots	Fungal decay (e.g., fusarium)	Moderate	Cut out the spot if small; discard if extensive or has an 'off' flavor.

When to just throw it out

Beyond individual spots, certain conditions indicate that a potato is no longer safe to eat and should be discarded entirely. Always prioritize safety over salvaging an old vegetable.

Soft or mushy texture: This is a sign of extensive spoilage and rotting. The potato has likely gone bad.
Wrinkled or shriveled skin: Indicates significant dehydration and aging. This is often accompanied by other signs of spoilage.
Visible mold: If you see any signs of mold, discard the potato immediately, as spores can be invisible and more widespread than they appear.
Pungent, musty smell: A fresh potato smells earthy. If it has a strong, pungent, or musty odor, it is likely rotting inside.
Extensive sprouts: While small sprouts can be trimmed, long sprouts (over half an inch) signal that the potato is past its prime and contains higher toxin levels.

Conclusion

For the most part, many spotted potatoes are salvageable with a bit of trimming. Brown and black spots are often harmless bruises or minor blemishes that can be cut out, while small green patches can be removed by peeling. The key is vigilance: if the greening is widespread, the potato is soft, or it smells foul, it's time to err on the side of caution and toss it. Proper storage in a cool, dark, and dry place is the best way to prevent most of these issues and keep your potatoes fresh for longer.

The best way to store potatoes for longevity is to keep them in a cool, dark, and dry place, and away from onions.

Frequently Asked Questions

Yes, potatoes with small black spots are generally safe to eat. These spots are often caused by internal bruising from being handled during storage. Simply cut away the bruised parts, and the rest of the potato is fine to use.

Green spots are caused by chlorophyll buildup when potatoes are exposed to light, which also signals increased levels of the natural toxin solanine. While not immediately lethal in small doses, high concentrations can cause illness.

For minor greening, you can peel the potato and trim away all green sections. However, if the green goes deep into the flesh or the potato tastes bitter after cooking, it's best to discard the entire potato to be safe.

Black scurf is a fungal disease that causes small, bumpy black lesions on the potato's skin. It's primarily a cosmetic issue that does not affect eating quality and the lesions can be scraped off.

You should throw a potato away if it is soft or mushy, has extensive greening, shows visible mold, has long sprouts, or emits a pungent, musty smell.

No, cooking methods like boiling, baking, or frying do not destroy solanine. It is crucial to remove all green and sprouted parts before cooking to reduce toxin levels.

To prevent spots and greening, store potatoes in a cool, dark, and dry place. Keep them away from light and avoid storing them near onions, which can accelerate sprouting.