Potatoes are one of the most commonly used ingredients in kitchens around the world. They are affordable, nutritious, and incredibly versatile. However, many people have opened their pantry or vegetable basket only to find that their potatoes have turned slightly green or started growing small sprouts—often called “eyes.” This raises an important question: Are green or sprouting potatoes safe to eat, or should they be thrown away?
Understanding why potatoes turn green or sprout, and how this affects their safety, can help you avoid unnecessary waste while protecting your health.
Why Do Potatoes Turn Green?
Potatoes naturally produce a compound called chlorophyll, which is the same pigment that gives plants their green color. When potatoes are exposed to light—whether sunlight or artificial indoor light—they begin producing chlorophyll beneath the skin, which causes the green tint.
While chlorophyll itself is harmless, its appearance is often a warning sign that the potato may also contain higher levels of glycoalkaloids, particularly solanine and chaconine. These natural toxins help protect the potato from insects and disease, but they can be harmful to humans when consumed in large amounts.
The green color doesn’t always mean the potato is dangerous, but it indicates that the levels of these compounds may be increasing.
Why Do Potatoes Grow “Eyes” or Sprouts?
Potatoes are actually tubers, meaning they are underground storage organs that can grow into new plants. When potatoes are stored for a long time—especially in warm or humid conditions—they begin the natural process of sprouting.
The small bumps on a potato are known as eyes, which contain buds capable of producing new shoots. Over time, these eyes can grow into visible sprouts.
Sprouting is a sign that the potato is aging and using up its stored nutrients to support new growth.
Are Green or Sprouting Potatoes Safe to Eat?
The answer depends on how severe the greening or sprouting is.
Slightly green potatoes: If only a small part of the potato has turned green, it can often still be used safely. Simply cut away the green portion along with a generous amount of surrounding flesh before cooking.
Potatoes with small sprouts: If the potato is still firm and the sprouts are small, you can remove the sprouts and peel the potato before using it.
However, you should discard the potato if:
- The green color covers a large area.
- The potato tastes bitter.
- The sprouts are long and numerous.
- The potato feels soft, wrinkled, or shriveled.
These signs indicate that the potato may contain elevated levels of glycoalkaloids.
What Happens If You Eat Too Much Solanine?
Consuming potatoes with high levels of solanine can cause food poisoning symptoms, although this is relatively rare.
Possible symptoms include:
- Nausea
- Vomiting
- Stomach cramps
- Diarrhea
- Headache
- Dizziness
In severe cases, extremely high doses could affect the nervous system, though such cases are uncommon and usually involve eating large quantities of heavily green potatoes.
Fortunately, the bitter taste of high-solanine potatoes usually discourages people from eating them.
Does Cooking Destroy the Toxins?
Unfortunately, normal cooking methods do not fully eliminate glycoalkaloids.
Boiling, baking, frying, or microwaving potatoes may reduce the amount slightly, but these toxins are relatively heat-stable. That’s why removing green sections or discarding severely affected potatoes is important for safety.
Peeling the potato can help reduce glycoalkaloid content because most of these compounds are concentrated near the skin.
How to Store Potatoes to Prevent Greening and Sprouting
Proper storage can significantly extend the life of potatoes and reduce the chances of greening or sprouting.
Follow these tips:
Keep potatoes in a cool, dark place: A temperature between 45°F and 55°F (7°C–13°C) is ideal. A pantry, cellar, or cupboard works well.
Avoid light exposure: Store potatoes in opaque containers, paper bags, or breathable baskets rather than clear plastic bags.
Ensure good ventilation: Potatoes need airflow to prevent moisture buildup, which can accelerate spoilage.
Keep them away from onions: Onions release gases that can cause potatoes to sprout faster.
Do not refrigerate raw potatoes: Very cold temperatures convert starch into sugar, which can alter flavor and texture.
The Bottom Line
A potato that has turned slightly green or developed small sprouts isn’t always dangerous, but it should be handled carefully. Cutting away green areas and removing sprouts can make a mildly affected potato safe to eat if the potato is still firm and fresh.
However, heavily green, bitter, soft, or extensively sprouted potatoes should be discarded to avoid potential exposure to natural toxins.
By storing potatoes properly and checking them regularly, you can keep them fresh longer—and make sure the potatoes on your plate are both delicious and safe to eat.