The part of the potato plant we eat is its tubers, which store excess nutrients until spring, when they convert those nutrients into energy and start growing sprouts.
Sprouted potatoes do have the potential to be toxic because of a chemical called solanine. Potatoes and other nightshades, such as eggplant, tomatoes, and peppers, are naturally predisposed to produce solanine, which is toxic to humans if it's ingested in large enough quantities.
When potatoes are dormant, solanine isn't an issue, but if potatoes aren't stored properly or kept in ideal growing conditions, they start producing solanine in their sprouts. The tubers themselves will also turn green if they're exposed to too much light, and that signals solanine production as well.
Additionally, when potatoes start sprouting, their nutrients start fading away because they're being transformed into sugar.
If they're left alone, they'll shrivel up and become unsafe to eat entirely. Sprouted potatoes that are still firm, have relatively small sprouts, and don't show any wrinkles or shriveling are okay to eat, as long as you cut off the sprouted parts and soft spots. However, there's still a chance you could get sick. If your potato is sprouted and shriveled up, then it's too far gone. To throw a little science at you, potatoes contain two types of natural toxins known as glycoalkaloids — solanine and chaconine.
These glycoalkaloids are at levels low enough that they're harmless in a potato that hasn't begun to sprout and turn green. Once chlorophyll begins to over-ripen the potato, however, the levels of these toxins drastically increases with a high concentration found in the sprouts and potato's green skin.
If eaten, the says the potato can bring about all sorts of bad symptoms such as vomiting, abdominal pain, fever, and confusion. However, peeling and removing sprouts should safeguard against that. For this reason, the National Capital Poison Center — also known as Poison Control — suggests it may be best to toss potatoes that have sprouted or turned green 6.
Discarding the sprouts, eyes, green skin, and bruised parts of a potato, as well as frying it, may help reduce glycoalkaloid levels, but more research is needed. Until then, discarding sprouted or green potatoes may be the safest thing to do.
One of the best ways to reduce sprouting in potatoes is to avoid stockpiling them and only buy them when you have plans to use them.
In addition, discarding damaged potatoes and ensuring that the remaining ones are fully dry before storing them in a cool, dry, dark place may also reduce the likelihood of sprouting 7. Anecdotal reports suggest that storing potatoes with onions should also be avoided, as putting the two together may accelerate sprouting. Storing intact, dry potatoes in a cool, dry, dark place can help reduce the likelihood of sprouting. Sprouted potatoes contain higher levels of glycoalkaloids, which can be toxic to humans when eaten in excess.
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