Sprouted Potatoes: What You Need to Know Before Cooking

I was rummaging through my pantry, pretending to look for a forgotten box of pasta while quietly avoiding my chores, when I noticed a bag of potatoes pushed to the back. At first, they seemed ordinary. Then I saw it—long, pale sprouts curling out of their skins like tiny fingers reaching for light. Surprise quickly turned into concern. Were these potatoes still usable, or had I stumbled onto something better left alone? That small moment sparked a deeper realization about how food quietly changes with time.

Potatoes sprout when they’re stored too long or kept in warm, bright conditions. As this happens, they produce natural compounds called glycoalkaloids, including solanine and chaconine.

These chemicals protect the plant from pests, but in high amounts, they can cause discomfort if eaten. Sprouts and green patches on the skin are common signs of increased levels. It doesn’t mean every sprouted potato is dangerous, but it does mean you should pause and inspect before cooking.

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