Sprouted potatoes can be risky, and in many cases it is safer to throw them out rather than eat them. The main concern is a natural toxin called glycoalkaloids (especially solanine and chaconine), which increase when potatoes sprout or turn green and can cause poisoning if enough is eaten.
When they are unsafe
As potatoes sprout and/or develop green patches, glycoalkaloid levels rise, especially in the sprouts (“eyes”), the skin, and any green-tinged areas. Eating enough of these toxins can cause nausea, vomiting, stomach pain, diarrhea, headache, confusion, and in severe cases more serious nervous system or heart problems. Pregnant people, children, and older adults are more vulnerable and should be especially cautious.
Limited situations where some people still eat them
Some food and health sources note that if the sprouts are very small, the potato is still firm (not wrinkled or soft), and there is no or minimal greening, you can sometimes:
- Cut out the sprouts and their surrounding “eyes” generously.
- Peel away any green or damaged skin.
Even then, there is no guarantee that all excess toxins are removed, and some poison-control and medical sources still recommend discarding any sprouted or green potatoes rather than taking the risk.
Practical advice
To stay on the safe side:
- If a potato has large, numerous sprouts, feels soft or shriveled, or has obvious green areas, it should be thrown away.
- When in doubt—especially for pregnant people, children, older adults, or anyone with health concerns—discard sprouted or green potatoes instead of trying to salvage them.
- Store potatoes in a cool, dark, dry place and use them within a reasonable time to minimize sprouting.