While searching my pantry for a forgotten box of pasta, I stumbled upon a bag of potatoes I had nearly overlooked. At first they seemed fine, until I noticed long, pale sprouts curling from their skins. The discovery raised a familiar question: were these potatoes still safe to eat, or had they gone too far?

Potatoes sprout when stored for long periods or kept in warm, bright conditions. As they sprout, they produce natural compounds called glycoalkaloids, including solanine and chaconine. These substances protect the plant but can cause discomfort if consumed in large amounts. Sprouts and green-colored skin are signs that glycoalkaloid levels may be higher, though not every sprouted potato is automatically unsafe.

Mildly sprouted potatoes can sometimes still be used. If the potato is firm, with small sprouts and no green skin, you can remove the sprouts, peel away any green areas, and cut off soft spots before cooking. However, potatoes that are mushy, heavily sprouted, deeply green, or smell unusual should be discarded. When there’s uncertainty, it’s always safer to throw them out.

Preventing sprouting is simple with proper storage. Keep potatoes in a cool, dry, dark place with good airflow, and avoid storing them near onions, which release gases that speed sprouting. With the right conditions, potatoes can stay fresh for weeks. And if a healthy sprouted potato can’t be cooked, it can always be planted—proof that even forgotten food keeps trying to grow.