Eating Sprouted Potatoes: Is It Safe?

When potatoes sprout, they begin to produce higher levels of compounds called glycoalkaloids, primarily solanine and chaconine. These substances are naturally occurring toxins that help protect the plant from pests. In small amounts, they’re unlikely to cause serious harm. In larger quantities, they can lead to unpleasant symptoms.

Possible effects of consuming too many glycoalkaloids include:

Nausea

Stomach discomfort or cramps

Headaches

Dizziness

In extreme cases—usually involving very high exposure—more serious reactions have been reported, though these are rare.

Does Sprouting Automatically Mean the Potato Is Unsafe?
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Not necessarily.

The presence of sprouts alone doesn’t automatically make a potato unsafe to eat. What matters is how far the potato has deteriorated and how much glycoalkaloid buildup has occurred.

Here’s how to assess a sprouted potato more carefully:

Texture Matters
If the potato is still firm to the touch, that’s a good sign. A potato that has become soft, wrinkled, or rubbery has likely lost moisture and nutrients and may have higher toxin levels.

Color Is a Warning Signal
If the potato skin has turned green—especially around the sprouts—that’s a stronger indicator of glycoalkaloid buildup. Green coloration means increased solanine, and those potatoes are best avoided.

Smell and Taste Count
A bitter smell or taste is another red flag. Glycoalkaloids have a distinctly bitter flavor, and that bitterness is your body’s way of saying “don’t eat this.”

Can You Just Cut the Sprouts Off?
In some cases, yes.

If the potato is:

Firm

Mostly unblemished

Free from extensive green coloring

You can remove the sprouts and surrounding areas generously, then peel the potato thoroughly. Most glycoalkaloids are concentrated in the sprouts, eyes, and skin.

However, this approach only works when sprouting is minimal. Potatoes with long, thick sprouts and widespread green patches are not worth the risk.

Does Cooking Make Sprouted Potatoes Safe?
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Cooking helps, but it doesn’t solve everything.

High heat can reduce some glycoalkaloid content, but it does not eliminate it entirely. Frying and baking are more effective than boiling, yet none of these methods make a heavily sprouted or green potato safe.

If the potato already shows strong warning signs, cooking will not reliably neutralize the toxins.

Who Should Be Extra Careful
Certain people may be more sensitive to glycoalkaloids, including: