Finding potatoes covered in long sprouts can make you wonder whether they are still safe to eat. Sprouting is more than a cosmetic change because potatoes naturally produce compounds called glycoalkaloids as they begin to grow. The main ones, solanine and chaconine, can become more concentrated in certain parts of the potato.

Consuming high amounts of these compounds may cause unpleasant symptoms such as nausea, stomach cramps, vomiting, headaches, or other digestive problems. This is why heavily sprouted potatoes deserve more caution. Simply pulling off the visible sprouts does not necessarily eliminate all of the glycoalkaloids that may be present.

A potato that is still firm and has only a few small sprouts may sometimes be used after the sprouts and surrounding areas are cut away generously. However, this is different from eating a potato that has extensive sprouting or other warning signs. The potato’s overall condition should always be considered before deciding whether to cook it.

Potatoes that are green, very soft, shriveled, heavily sprouted, or noticeably bitter are best discarded. Green discoloration can be associated with increased glycoalkaloid levels, while softness and shriveling may indicate that the potato is deteriorating. If several warning signs appear together, there is little reason to take the risk.

The safest habit is to inspect potatoes before preparing them and store them in a cool, dark, dry place to slow sprouting. A few small sprouts on an otherwise firm potato do not automatically mean it must be thrown away, but potatoes that look significantly deteriorated are better replaced. When you’re unsure, choosing a fresh potato is a simple way to avoid an unnecessary risk.