Those strange, pale sprouts and green patches are your first clue that the potato is no longer just food, but a plant waking up—and defending itself. As it sits in warmth or light, natural toxins like solanine and chaconine begin to rise, especially near the skin, sprouts, and any green areas. In small amounts, they may pass unnoticed. In higher doses, they can bring nausea, stomach pain, headache, or worse. That’s why a firm potato with a few short sprouts and no bitter smell can sometimes be rescued: cut out the sprouts completely, slice away every trace of green, peel deeply, and cook it well.
But when it’s soft, shriveled, heavily sprouted, or smells off, it’s no longer worth the doubt. Toss it. Store the rest in a cool, dark, dry place to keep them stable and safe. And if one goes too far, plant it instead—trading a risky meal for next season’s harvest.
