Potatoes are a common staple food around the world. They are nutritious, versatile, and generally very safe to eat. However, sometimes potatoes develop “eyes” – small growths that protrude from the surface of the potato. This can happen after potatoes have been stored for a prolonged period. So are potatoes still OK to eat if they have sprouted eyes?
What are potato eyes?
Potato eyes are small bulbous growths that form on potatoes. They are sprouts from which new plants can potentially grow. Inside each eye is a reddish-brown bud attached to a potato eye. The buds have the capacity to develop into new potato plants under the right conditions.
Eyes begin to form when potatoes are exposed to light and warmth for an extended period, which triggers hormonal signals that activate growth. This is a natural mechanism that potatoes have evolved to propagate new plants.
Underground in soil, potato tubers stay dormant with no eyes. But when harvested and stored for weeks to months, eyes will eventually begin to emerge. The number of eyes that develop depends on factors like the potato variety, storage conditions, and length of storage time.
Are potatoes with sprouts safe to eat?
The good news is that potatoes with sprouts are generally safe to consume. The sprouts themselves can be removed, and the underlying potato can still be eaten if it otherwise appears fresh and not rotting.
According to the United States Department of Agriculture (USDA), eyes and sprouts on potatoes are not an indication that the potato is unsafe to prepare and eat. Once the eyes and sprouts are removed, the rest of the potato underneath can be consumed.
Potatoes begin to sprout and develop eyes due to natural enzymatic processes initiated by exposure to light and warmer temperatures. The sprouts themselves do not make the potatoes toxic or dangerous to eat.
However, potatoes that are old and wrinkled with many sprouts may have an undesirable texture when cooked. Very old potatoes with extensive sprouting are not ideal for eating. But potatoes that only recently started sprouting are perfectly fine to eat once sprouts are removed.
Potential concerns with potatoes and eyes
Although potato eyes themselves do not contain anything toxic, there are some potential concerns to consider if a potato has extensive sprouting:
– **Texture -** Potatoes with extensive sprouting and significant eyes may develop an undesirable soft or mushy texture when cooked. The quality of old, sprouted potatoes can deteriorate.
– **Solanine accumulation** – Potatoes naturally contain glycoalkaloids such as solanine. Over time, solanine content can increase, imparting a bitter taste. Solanine is toxic at very high levels. Extensive eyes may be a sign that solanine levels are elevated.
– **Rot** – If potatoes have been stored for too long, sprouts may be accompanied by rotting in moist, high-temperature conditions. Rotten potatoes should not be eaten.
– **Visibility** – The more eyes that develop, the more difficult it becomes to see the entire surface of the potato and identify any potential rot underneath.
To mitigate these risks, potatoes with sprouts should be inspected closely before cooking. Any green patches or obvious rot should be cut away. Potatoes with extensive sprouting all over the surface are not the best candidates for cooking whole and are better suited for mashing or a soup after sprouts are removed.
Cutting away eyes and sprouts
When you encounter a sprouted potato, simply use a knife to cut away any green skin, eyes, and sprouts. Try to cut at least 1/4 inch below each eye to remove the entire base. This will help prevent the sprouts from growing back.
The potatoes can then be cooked as normal, though keep in mind that older potatoes with extensive sprouting are better suited for mashing, soups, or roasting after the eyes are carved away. Very old potatoes with deep wrinkles may not be optimal for recipes where potato chunks retain their shape like for home fries or hash browns.
Make sure to check over the entire surface of the potato, removing any rotted or discolored spots in addition to the eyes. As long as the main potato flesh underneath appears normal, it will be fine to eat.
Storing potatoes properly
To minimize unnecessary sprouting, potatoes should be stored in a cool, dark, well-ventilated space. Key tips for storage:
– Store whole, unwashed potatoes in a basket, paper bag, or tray. Avoid plastic bags, which can trap moisture and accelerate spoiling.
– Keep potatoes between 40°F and 50°F. Colder temperatures can convert starch to sugar, altering taste. Warmer temperatures hasten sprouting.
– Store away from sunlight, which triggers sprouting and greening of potato skin. Use an opaque bag or container.
– Place potatoes in a single layer with air circulation all around. Do not stack too many on top of each other.
– Frequently check potatoes and remove any sprouts or rotting potatoes. Use sprouted potatoes soon.
– Don’t wash before storing. Washing removes protective skin and increases spoiling. Only wash right before cooking.
Proper potato storage hygiene and rotation of stock can prevent excess sprouting. But ultimately, some amount of sprouting over weeks to months of storage is normal. As long as sprouts are removed before cooking, the potatoes are perfectly safe to eat.
Are green potatoes safe to eat?
In addition to sprouting, potatoes can also turn green when exposed to too much light. This is caused by accumulation of chlorophyll, the green pigment plants use for photosynthesis.
Green color alone does not make a potato unsafe. However, greening can be accompanied by increased levels of solanine. Solanine is a glycoalkaloid found naturally in potatoes that can cause poisoning at very high doses. Normal potato varieties contain around 5-10mg of solanine per 100g of potato, which is safe. But prolonged light exposure can increase solanine to potentially unsafe levels above 200mg/100g.
Potatoes turn green starting from the skin, so removal of the green portions alone may be enough. But if the green color penetrates deep into the potato, it is best avoid it. Any bitter taste is also a sign of excessive solanine and green potatoes should not be eaten if they taste bitter. In general, partially green potatoes should be used cautiously, only eating the interior portions after green areas are removed.
Cooking and preparing sprouted potatoes
Once the eyes, sprouts, green skin, and any discolored or rotten areas have been cut away, the remaining potato can be cooked and eaten normally. Here are some serving ideas:
– **Mashed potatoes** – Older potatoes with extensive sprouting are ideal candidates for mashing, since the imperfections become less visible and texture is less important.
– **Soups or stews** – Dice sprouted potatoes into chunks to add to soups and stews. The pieces will break down as the potatoes cook.
– **Roast** – Older potatoes can develop a starchier, sweeter flavor profile that lends itself well to roasting. Roast sprouted potatoes chopped into 1-inch chunks with olive oil, salt, and pepper.
– **Fry** – For home fries or hash browns, use younger potatoes with minimal sprout formation, trimming away eyes and sprouts prior to slicing. Older potatoes are not ideal since they may fall apart.
– **Boil/steam** – Cut sprouts away before boiling or steaming. The intact chunks will hold together better if sprouting is not too extensive.
– **Bake** -Bake chopped sprouted potatoes into casseroles and gratins to impart creamy texture. Potatoes hold together well during baking.
With all preparations, inspect closely and taste test before serving to others. The potato flesh should not have any “off” flavors that would indicate rotting or high solanine content. When in doubt, do not consume sprouted potatoes with an unusual taste or appearance.
Can you prevent potatoes from sprouting?
There are a few tricks that can slow down sprouting of potatoes:
– **Cold storage** – Storing potatoes at temperatures close to 40°F helps delay sprouting. Don’t go below 40°F, or starches turn to sugar.
– **Darkness** – Keep potatoes in complete darkness. Even brief light exposure can initiate sprouting.
– **Apple trick** – Storing an apple alongside the potatoes releases ethylene gas that inhibits sprouting.
– **Pick the right potato** – Certain varieties are less prone to sprouting, like red potatoes or russet potatoes.
– **Buy smaller potatoes** – Larger potatoes sprout faster. Opt for smaller potatoes and use them soon after purchase.
– **Don’t wash before storage** – Washing removes the protective skin layer that deters sprouting. Only wash before cooking.
– **Plastic wrap** – Wrapping freshly harvested potatoes in plastic wrap creates a hypoxic environment with very little oxygen to suppress sprouting.
However, potatoes will eventually sprout no matter what. The goal is only to delay sprouting as long as possible. Checking frequently and removing sprouts promptly helps reduce waste and optimize quality.
Can sprouted potatoes make you sick?
Eating potatoes that have sprouted will not make you sick on its own. As long as eyes and sprouts are removed prior to cooking, only normal, healthy potato flesh is consumed.
However, take caution if potatoes have the following issues that may cause illness:
– **Extensive rotting** – Soft, discolored potatoes with foul odors can contain bacteria that cause food-borne illness.
– **Obvious mold** – Fuzzy mold growing on old potatoes produce toxic mycotoxins that should not be ingested.
– **Green color with bitter taste** – As mentioned, green potatoes with bitter taste have excess solanine, a toxic compound.
– **Very old potatoes** – Potatoes stored for over 1 year tend to become shriveled and are more likely to contain toxins.
As long as sprouted potatoes appear normal otherwise and the eyes are removed, they do not pose any harm when cooked and eaten in reasonable quantities. Only potatoes that are clearly rotten or moldy should be discarded.
If sprouted potatoes do make you feel ill, symptoms may include nausea, vomiting, diarrhea, headache, fever or chills. Seek medical care if symptoms are severe. Food poisoning from bacteria or mold can be serious for vulnerable groups. But for most people, eating sprouted potatoes should not cause illness if basic precautions are taken.
Nutrition of potatoes with sprouts removed
Once the sprouts and eyes have been cut off, the nutritional value of the remaining potato is unchanged. According to the USDA, potatoes contain the following nutrients:
| Nutrient | Amount (in 160g baked potato) |
|---|---|
| Calories | 161 |
| Carbohydrates | 26.01g |
| Fiber | 2.4g |
| Sugars | 1.2g |
| Fat | 0.3g |
| Protein | 4g |
| Vitamin C | 19.7mg |
| Vitamin B6 | 0.3mg |
| Potassium | 935mg |
| Iron | 1.87mg |
Potatoes contain a variety of vitamins, minerals, and antioxidants. They provide ample carbohydrates and fiber. Sprouting does not degrade the nutritional quality of the remaining potato if it is still intact and not rotting. The sprouts themselves offer nutritional value similar to greens and can be eaten, though they may taste bitter.
Conclusion
It is common for potatoes to sprout “eyes” after storage for weeks to months. This does not make the potatoes dangerous to eat, as long as sprouts are removed before cooking. The eyes themselves are simply growing buds that can propagate new potato plants.
While extensive sprouting is undesirable, potatoes with a few eyes here and there are perfectly fine for eating after sprouts are cut away. Make sure no actual rot has developed, and that the potato does not have extensive green coloring or a bitter taste. With reasonable precautions, sprouted potatoes are a nutritious ingredient that need not go to waste simply because they developed a few sprouts.