We've all been there: You pick up some potatoes at the grocery store or farmers' market, set them on the counter as soon as you get home, and proceed to forget about them. And when you finally remember you have potatoes, you find out they've been quite busy and have sprouts poking out of them. Why do potatoes sprout, anyway? And how do we know when they're too far gone?
Potatoes sprout when temperatures reach around 68 degrees F.In other words, that nice, stable temperature inside your house tricks potatoes into thinking it's spring — and time to sprout. The part of the potato plant we eat is its tubers, which store excess nutrients until spring when they convert those nutrients into energy and start growing sprouts.
Sprouted potatoes do have the potential to be toxic because of a chemical called solanine. Potatoes and other nightshades, such as eggplant, tomatoes, and peppers, are naturally predisposed to produce solanine, which is toxic to humans if ingested in large quantities. When potatoes are dormant, solanine isn't an issue. But if potatoes aren't stored properly or kept in ideal growing conditions, they start producing solanine in their sprouts. The tubers themselves will also turn green if they're exposed to too much light, which signals solanine production as well.
Additionally, when potatoes start sprouting, their nutrients start fading away because they're being transformed into sugar. If they're left alone, they'll shrivel up and become unsafe to eat entirely.
Sprouted potatoes that are still firm, have relatively small sprouts, and don't show any wrinkles or shriveling are okay to eat, as long as you cut off the sprouted parts and soft spots.
However, there's still a chance you could get sick. If your potato is sprouted and shriveled up, then it's too far gone. Toss, it. Potato sprouts should not be eaten under any circ*mstances.
If your potatoes are too far gone to eat, they haven't entirely gone to waste. They're growing anyway, so you can add them to your garden and they'll produce fresh tubers (i.e. perfectly edible potatoes) in the years to come. You can cut a well-sprouted potato into pieces, cutting to make sure each potato piece contains a sprout, and plant each piece as your would a seed in a garden plot.
You can keep your potatoes from sprouting by storing them somewhere cool (not cold, like your refrigerator) and dark. If you don't have a dark space where you can store your potatoes, you can keep them inside of a paper bag to filter out the light.
A potato that has grown eyes is still safe to eat so long as it's firm to the touch and its skin isn't shriveled. Sprouts, however, are not edible and should be removed and tossed.
Sprouted potatoes that are still firm, have relatively small sprouts, and don't show any wrinkles or shriveling are okay to eat, as long as you cut off the sprouted parts and soft spots. However, there's still a chance you could get sick. If your potato is sprouted and shriveled up, then it's too far gone. Toss, it.
If your otherwise good-looking potatoes have a few small sprouts, you can carefully remove them with a paring knife or the little loop on the end of your potato peeler (yes, that's what it's for). Make sure to really get in there and cut around the sprouted parts, excising any roots, bumps, and eyes.
You are better off tossing potatoes that have turned green or grown sprouts. Eating them puts you at risk for toxicity from solanine and chaconine, 2 natural toxins found in green or sprouted potatoes.
Yet, how long they last depends on how they're stored and cooked. If stored in a cool, dark, dry place, raw potatoes can last for several months. But once cooked, they should be eaten or frozen within a few days to prevent foodborne illness. Be sure to throw away potatoes that have a strong odor or mold growth.
Though fatalities from solanine poisoning are rare, there have been several notable cases of human solanine poisonings. Between 1865 and 1983, there were around 2000 documented human cases of solanine poisoning, with most recovering fully and 30 deaths.
Kept in a cool, dark place (around 45 to 50 degrees), potatoes will likely last up to three months! At room temperature (around 68 degrees), you can store your potatoes for about two weeks.
Storing potatoes in a cool, dark (but not forgotten) place hugely decelerates this inevitable decomposition, protects against sprouting, and, to some degree, sweetens the tubers.
But what if they're just a little soft, or have a few sprouts? As long as the potatoes are still mostly firm, they're fine to cook. Potatoes are 80 percent water, so softness is usually just a sign of dehydration. But if they're extremely mushy or shriveled, do not pass go.
The Problems. The main problem with growing potatoes from tubers is the possibility of introducing diseases from those tubers, but there are also sometimes problems with sprout inhibiting chemicals, increased tuber age, and the possibility of inadvertently growing a GMO potato variety.
Soaking raw potato slices in water for 15-30 minutes before frying or roasting helps reduce acrylamide formation during cooking. (Soaked potatoes should be drained and blotted dry before cooking to prevent splattering or fires.) Storing potatoes in the refrigerator can result in increased acrylamide during cooking.
Sometimes called eyes, these frilly growths can look worrisome but are entirely natural. Sprouted potatoes are safe to eat, too; just remove the eyes and check the rest of the potatoes for freshness.
As they age, or with improper storage, potatoes may develop sprouting and green spots. If there isn't any sprouting, you can use the color change as an indicator of spoilage. If the skin looks greenish or if there's sprouting present, you'll need to remove the sprouts or toss the whole potato, depending on severity.
They are safe to eat and a staple in many diets. Potatoes can last for up to several months in a cool pantry. If stored at room temperature, they are best if eaten within one to two weeks.Once cooked, keep them in the fridge for no more than three days.
If your potatoes are already soft, they may not hold up well in certain cooking methods that require firm potatoes, like roasting or frying. However, there are still several ways you can use soft potatoes: Mashed Potatoes: Boil the soft potatoes until they are fully cooked.
This is because apples produce a natural gas known as ethylene, and according to a 2016 study originally published in the Journal of Food Science and Technology, exposure to ethylene can slow down or halt potatoes' sprouting process. The ethylene produced by apples can also generally keep potatoes fresh for longer.
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