I was rummaging through my pantry—half looking for dinner, half procrastinating—when I spotted a forgotten bag of potatoes doing something unsettling. Thick sprouts were curling out like they had a mind of their own. My reaction bounced between “absolutely not” and “wait… is this actually dangerous?” As it turns out, sprouted potatoes aren’t an automatic disaster, but they do require a little know-how before deciding their fate.

When potatoes begin to sprout, they naturally produce compounds called glycoalkaloids, most notably solanine and chaconine. These substances help protect the plant, but they aren’t great for humans in large amounts. While small levels are usually harmless, higher concentrations can lead to symptoms like nausea, stomach discomfort, or headaches. Sprouts are often the first visible clue that these toxins may be increasing, especially as the potato ages.

So how do you decide whether a sprouted potato is still usable? Start by checking its texture and appearance. If it’s firm, with only small sprouts, you can usually make it safe by cutting off the sprouts, trimming away any green areas, and discarding soft or damaged spots. Green skin is especially important to remove, as it often signals higher toxin levels. However, if the potato feels squishy, looks heavily green, smells off, or appears shriveled, it’s safer to toss it rather than risk feeling unwell later.

Preventing sprouting in the first place comes down to storage habits. Keep potatoes in a cool, dark, dry place with good airflow—never in direct light or tightly sealed plastic bags. Avoid storing them near onions, which release gases that encourage sprouting. And if you ever end up with sprouted potatoes that are no longer good for eating, there’s a silver lining: plant them. With the right conditions, they can turn into a fresh crop instead of food waste.