We’ve all found a potato in the back of the cupboard that’s wrinkled, sprouting, or sending out green shoots toward the light. At this point, most people hesitate to cook with it, but what about potatoes that are just beginning to sprout? Are they still safe to eat, or could they pose a health risk?
Mark McShane, a chef and food safety expert at Food Hygiene Certificate, explains that the key concern with sprouted potatoes is the presence of natural toxins called glycoalkaloids—especially solanine and chaconine. These toxins concentrate in the sprouts and any green parts of the potato.
Mark advises: “You can safely cut away small sprouts, and the potato remains edible as long as the flesh is firm and free of green discoloration. However, if the potato is soft, wrinkled, or heavily sprouted, it’s best to discard it.”
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The green tint under the skin signals elevated levels of glycoalkaloids, making the potato unsafe to eat. Consuming enough of these toxins can cause illness, although such cases are rare according to the Food Standards Authority.
To keep your potatoes from sprouting or turning green, Mark recommends storing them in a cool, dry place, away from light, and removing them from plastic packaging. Exposure to light encourages both greening and sprouting, especially if they’re kept in plastic bags or sunny spots.
By identifying these warning signs and storing potatoes properly, you can avoid wasting food and keep your meals safe.