When to Not Eat Red Potatoes? A Guide to Recognizing Spoilage

November 11, 2025 •

4 min read

According to the National Capital Poison Center, green potatoes are not safe to eat, and since chlorophyll development often indicates higher levels of the toxin solanine, it's essential to know when to not eat red potatoes to avoid potential health issues. This guide will help you identify the critical indicators of a spoiled red potato, from visual cues to storage mistakes.

Quick Summary

This guide provides essential information on identifying signs of spoilage in red potatoes, such as green skin, mushy texture, and sprouts, and explains the risks associated with toxic glycoalkaloids. It details how to handle and store potatoes safely and what cues indicate they are no longer fit for consumption.

Key Points

Green Skin: Avoid red potatoes with green patches, as this indicates higher levels of the toxin solanine, especially under the skin.
Extensive Sprouts: Discard red potatoes with numerous or long sprouts, as this signifies high concentrations of toxic glycoalkaloids.
Soft or Mushy Texture: Throw away any red potato that is soft, mushy, or significantly wrinkled, as this is a clear sign of rotting and decay.
Foul Odor: A musty, moldy, or otherwise unpleasant smell is a strong indicator of internal spoilage, even if the exterior looks acceptable.
Mold Growth: Never eat moldy potatoes, as mold spores can spread invisibly; discard the entire affected potato immediately.
Improper Storage: Prevent spoilage by storing potatoes in a cool, dark, and dry place with good ventilation, away from light and onions.

The Risks of Eating Spoiled Red Potatoes

While red potatoes are a delicious and versatile staple, consuming them past their prime can pose health risks. The primary concern is the presence of glycoalkaloids, naturally occurring toxic compounds like solanine, which increase when potatoes are stressed by factors such as light or physical damage. Ingestion of high levels of these toxins can lead to solanine poisoning, a condition with symptoms ranging from mild to severe, including nausea, vomiting, headaches, and abdominal pain. While mild cases may resolve on their own, it's always safer to discard any potato showing signs of significant spoilage.

Identifying Spoiled Red Potatoes by Appearance and Texture

Recognizing a bad potato is often a straightforward process using your senses. A fresh, healthy red potato should have a taut skin and a firm, solid feel. Any deviation from this can be a warning sign.

Here are the key visual and tactile signs to watch for:

Green Patches: This is one of the most critical indicators. When potatoes are exposed to light, they produce chlorophyll, which causes the green color. The presence of chlorophyll signals that the potato has also likely developed higher concentrations of solanine, especially in and just beneath the skin. A light green tinge can sometimes be peeled away, but if the greening is widespread or deep, the potato should be discarded.
Sprouts or 'Eyes': Small sprouts, or 'eyes,' are the potato's way of beginning to grow a new plant. As the potato sprouts, its glycoalkaloid levels increase significantly, especially in the sprouts and the area around them. While removing tiny, nascent sprouts might be safe for some, a potato with extensive sprouting, or one that is also soft, should be thrown out to prevent illness.
Soft or Mushy Texture: A firm texture is the hallmark of a fresh potato. A red potato that has become soft, mushy, or wrinkled has lost significant moisture and is beginning to rot. This texture indicates a breakdown of the potato's structure, often accompanied by the growth of mold or bacteria.
Visible Mold: Mold is a definite indicator of spoilage and should never be consumed. Mold can appear as black fuzz, spots of brown, white, or blue-gray, and its presence means the potato should be discarded immediately.

How Smell Can Indicate Spoilage

A fresh potato has a distinct, earthy smell. Any departure from this aroma, such as a musty or moldy odor, is a strong sign that the potato is rotting and should be thrown out, even if it looks superficially fine. The smell can indicate internal decay that isn't yet visible on the surface.

Comparison of Healthy vs. Spoiled Red Potatoes


Feature	Healthy Red Potato	Spoiled Red Potato
Texture	Firm and solid throughout	Soft, mushy, or wrinkled
Skin Appearance	Tight, smooth, and free of blemishes	Shriveled, discolored, or showing black spots
Color	Even red skin with no green tint	Visible green patches under the skin
Sprouts	No sprouts present, only tiny 'eyes'	Noticeable sprouts or extensive growth from 'eyes'
Odor	Earthy, natural potato scent	Moldy, musty, or pungent smell

Proper Storage to Avoid Spoilage

To maximize the shelf life of your red potatoes and minimize the risk of spoilage, proper storage is key. Potatoes are best stored in a cool, dark, and dry environment with good ventilation, such as a pantry or cellar. This prevents light exposure, which triggers the production of solanine and chlorophyll. Temperatures between 45-50°F (7-10°C) are ideal. Avoid storing them in the refrigerator, as low temperatures convert starch to sugar, affecting flavor and texture. Keep potatoes away from ripening fruits, especially onions, as they release ethylene gas that accelerates sprouting. Always use a breathable container, like a mesh or paper bag, rather than a sealed plastic bag which traps moisture and encourages decay. Never wash potatoes before storing; only wash right before use. Regularly inspect your stored potatoes, and remove any that show signs of spoilage to prevent them from affecting the rest.

Conclusion: Prioritizing Safety Over Saving a Spud

Ultimately, knowing when to not eat red potatoes comes down to a simple food safety principle: when in doubt, throw it out. While it might be tempting to salvage a potato with a small green patch or a few sprouts, the potential health risks associated with increased glycoalkaloid levels are not worth the gamble. By paying close attention to visual, textural, and olfactory cues, and practicing proper storage techniques, you can ensure your red potatoes are always safe and delicious to eat. Prioritizing safety will not only protect your health but also improve the quality of your meals, ensuring you only consume the best quality produce. For further food safety information, the USDA provides extensive resources on safe food handling and storage practices.

USDA Food Safety and Inspection Service

Frequently Asked Questions

Consuming a spoiled red potato can lead to solanine poisoning, with symptoms including nausea, vomiting, abdominal pain, headaches, and diarrhea. Severe cases are rare but can be dangerous.

For very slight greening, you can peel away the skin and generously trim the green parts. However, if the greening is widespread or the potato is also soft or sprouted, it's safer to throw the entire potato away.

If the potato is still firm, you can remove small, newly formed sprouts and the surrounding 'eyes' before cooking. For extensive sprouting or a soft potato, discard it completely to be safe.

Potatoes turn green due to exposure to light, which causes the production of chlorophyll, the same pigment in plants. This process is often accompanied by an increase in the toxic compound solanine.

Cooking does not reliably destroy or reduce glycoalkaloid levels to a safe extent, especially in severely spoiled potatoes. Boiling can help, but it's not a failsafe, and a bitter taste will persist if toxin levels are high.

Store red potatoes in a cool, dark, and dry place with good ventilation, such as a pantry or cellar. Avoid the refrigerator, direct light, and storing them near onions.

The ideal storage temperature for potatoes is between 45-50°F (7-10°C). Temperatures lower than this can cause a sweet flavor, while higher temperatures can lead to sprouting and rotting.