You can eat sprouted potatoes if the sprouts are small (a couple of centimeters) and you cut them out thoroughly with any green parts and the "eyes," but it's best to toss potatoes that are heavily sprouted, soft, wrinkled, or green, as they contain higher levels of potentially toxic compounds (glycoalkaloids) that cause stomach upset and other issues.
"Green sprouts on potatoes indicate the potato has begun to produce solanine, a toxic compound, and should be treated with caution. While small sprouts and green spots can be cut away and the potato still eaten if it's firm, it's best to discard potatoes that are heavily sprouted, soft, or have a bitter smell. "
They are still good. Pluck out the sprouts, and wash. Then make whatever you are going to make. I like to make mashed potatoes with mines since they become softer after sprouting. :)
Storing potatoes in a cool, dark and dry place or in the fridge will help stop them sprouting. Do not eat any green, damaged or sprouting bits of potatoes, as these can contain toxins that can be harmful.
The formation of glycoalkaloids in potatoes is increased by warm storage temperatures and exposure to light. Cooking potatoes by baking, boiling, frying, and microwaving does not eliminate glycoalkaloids. However, removing the potato's skin before cooking can reduce the glycoalkaloid content.
Cooking Doesn't Remove Toxins
“Research shows that boiling can only reduce solanine content by about one percent. Potatoes with high solanine levels will taste bitter. Symptoms of poisoning include burning in the mouth, nausea, vomiting, stomach cramps, diarrhea, and internal bleeding,” she explains.
Light Exposure: Light triggers the potato's growth process. Even small amounts of light can signal the potato to start sprouting. This is why storing potatoes in a dark place is crucial to delay sprouting.
As long at the potato has normal colouring and is still firm, it is fine with sprouts.
Sprouted potatoes can still provide some nutrition, including vitamins C and B6, potassium, and fibre. However, they may also contain higher levels of solanine, a natural toxin that can cause nausea, vomiting, and other health issues if consumed in large quantities.
By removing the sprouts now, this will nip this in the bud, so to speak, and the potato will not dehydrate nearly as quickly. So yes, by removing the sprouts and continuing to store the potatoes away from light, unwashed and in the 48°F area you will be able to optimize the potato storage period.
+ Can You Still Eat Sprouted Potatoes? Yes—but only if handled carefully. If the potato is still firm and not green, it can be salvaged by removing the sprouts and peeling the skin. However, if it's wrinkled, mushy, or has turned green, it's best to throw it out.
“When sprouts are eaten, solanine may irritate your mouth and produce a bitter flavor,” Zerkoune said. Eating high levels of solanine can cause nausea, vomiting, stomach pains, diarrhea, headaches, confusion and fever. The onset of symptoms typically occurs within a few hours but can be delayed as long as a day.
Store potatoes away from heat and light:
Because light, heat, and humidity can make your spuds sprout faster, it's best to keep your potatoes in a cool, dry, dark place. Good options include the pantry or in a drawer, as opposed to on the counter or on a windowsill where daylight can have an effect.
If sprouts are long and well-developed, it's best to toss the potatoes. If it's just eyes or a few blemishes, those can be trimmed off, and the potato can be salvaged.
The reason supermarket potatoes sprout early is because they are washed on mass then put into a plastic film bag they bound to sweat and grow. If you buy them from a farm or local fruit and veg they are unwashed and in paper sacks.
Potatoes must be kept in a cool dark place, otherwise the light will cause them to photosynthesize and – you guessed it – sprout. Plus, the temperature must be below 10°C.
Precut potatoes may have a better opportunity to cure under controlled storage conditions. Properly cured cut seed, if held for three or four weeks, will overcome dormancy and give more uniform sprouting. Precut seed will provide earlier emergence, vigorous early growth and higher plant and stem populations.
To determine if potatoes are still good to eat, look for signs like firmness, sprouts, green spots, and smell. A good potato will be firm to the touch, have minimal sprouts, and no green spots or bad odor. Signs of spoilage: • Softness or mushiness: If the potato feels soft or mushy, it's likely going bad.
+ Can You Still Eat Sprouted Potatoes? Yes—but only if handled carefully. If the potato is still firm and not green, it can be salvaged by removing the sprouts and peeling the skin. However, if it's wrinkled, mushy, or has turned green, it's best to throw it out.
Despite their nutritional value, potato tuber may harm human health by virtue of their toxic glycoalkaloids (solanine). Acute solanine poisoning can happen from ingesting green or sprouted potatoes. The toxicity of Gas in humans causes mainly gastrointestinal disturbances such as vomiting, diarrhea, and abdominal pain.
Remove the Sprouts
Sprouts contain higher levels of glycoalkaloids (solanine and chaconine), which can be toxic in large quantities. Always cut the sprouts off before cooking.
Never wash your potatoes before storing them, if your soil is moist when you dig them up, spread them out to allow them to air dry outside in the shade. Our late summer was very dry so mine were able to go straight from the soil to storage.
“When potatoes sprout, the slightly toxic substance solanine is produced. You should avoid eating it, but you do not have to throw the potatoes away immediately. - As long as the sprouts are not longer than one centimetre, the concentration of the poison is still too low to harm you.