Sprouted potatoes are generally not safe to eat and should be discarded. When potatoes begin to sprout, they produce solanine, a toxic alkaloid compound that develops as a natural defense mechanism. Solanine concentrations increase significantly in sprouted areas and can cause illness if consumed in sufficient quantities.
Solanine exposure may lead to gastrointestinal symptoms (nausea, vomiting, diarrhea), headaches, and neurological effects. While eating a single small sprout is unlikely to cause serious harm due to the small amount of toxin present, there's no safe threshold established, and the risk increases with the number and size of sprouts consumed.
Beyond sprouting, solanine also develops in potatoes that have turned green—either from light exposure or age. The green coloring itself indicates solanine presence. Additionally, the sprouting process indicates the potato is aging and may have other quality issues.
To prevent sprouting, store potatoes in a cool, dark place (around 50°F or lower) with good ventilation. Avoid storing them in the refrigerator, as cold temperatures can convert starch to sugar and alter flavor. If sprouting has begun, the safest approach is to discard the potato entirely rather than attempt to remove the sprouts, as solanine may have spread throughout the tuber. If only minor sprouting has occurred and you choose to use the potato, remove all sprouts and any green areas thoroughly, then peel away extra skin—though complete removal of the toxin cannot be guaranteed this way.