Before knowing whether you can eat them or not, it's important to understand what sprouted potatoes mean. It's a state in which they have begun to develop sprouts or roots, due to prolonged storage, humidity, heat, or exposure to light. It could also be said that it has entered a stage of aging, losing its firmness.

Although their appearance raises immediate doubts, the question is straightforward: are sprouted potatoes bad for your health?

The short and clear answer is: no, sprouted potatoes are not bad for your health if you eat them, as long as they are handled and prepared correctly. This is explained to Southern Living by Bryan Silness, assistant manager of research and development at Kraft Heinz.

Sprouted potatoes can be eaten, but in moderation

According to the specialist, sprouted potatoes are not automatically dangerous, but they require attention before cooking. The sprouts and some green areas concentrate natural substances that can cause discomfort if consumed in excess.

“Sprouts contain concentrations of glycoalkaloids, compounds that when consumed in large quantities can cause some toxic effects,” said Silness. For this reason, removing the eyes, peeling the affected areas, and discarding damaged parts helps reduce the risk.

The first step is to wash the skin well under running water to remove dirt. Then, the sprouts and their base should be completely removed, and the surrounding areas peeled.

“Vegetable peelers are great because they have sharp tools to remove the eyes and the base of the sprouts, and they also have a peeler to use after cleaning them,” the expert noted.

Once peeled, it's advisable to rinse them again before cooking. While cooking doesn't completely eliminate glycoalkaloids, it does reduce the risk when the potato has been properly cleaned.

And when should sprouted potatoes beed?

The overall condition of the tuber is key. Firm potatoes with smooth skin are the most suitable for cooking. On the other hand, those that are soft, Wet or wrinkled potatoes should be discarded.

“If it feels soft to the touch, wilted, or wrinkled, throw it away,” Silness noted. Potatoes that are a deep green color when cut should also be discarded. “This might not be due to glycoalkaloids, but rather to chlorophyll and solanine, which develop when potatoes are exposed to light after harvest.”

Finally, if the sprouted potato roots are long or very developed, the recommendation is clear: do not eat them. And if the whole potato raises doubts? “Goodbye, potato!” is the conclusion.