- Small sprouts on a firm potato? You can usually cut off the sprouts, remove any green areas, and cook the potato thoroughly.
- Green skin, bad smell, or softness? That’s your cue to throw it away.
- Firm, no green, no odor? Likely okay—but don’t overdo it.
Plenty of people (myself included) have trimmed sprouted potatoes and lived to tell the tale. Still, caution matters.
You Might Be Storing Them All Wrong
Here’s the twist: many of us accidentally create the perfect sprouting environment.
Common mistakes include:
- Storing potatoes in sunlight
- Keeping them in sealed plastic bags
- Letting moisture build up
For better storage:
- Keep potatoes cool and dark (but not refrigerated)
- Store them in a dry, well-ventilated container
- Keep them away from onions, which release gases that speed up sprouting
Yes—onions and potatoes are bad roommates.
Don’t Toss Them? Plant Them
Here’s a surprisingly wholesome option: if your sprouted potatoes are still firm and healthy, you can plant them. Cut the potato into chunks (each with at least one sprout), bury them in soil, and wait. In a few months, you can grow brand-new potatoes.
Turning near-trash into food again? That’s a win.
The Bottom Line
- Firm with small sprouts? Trim, cook, and eat carefully
- Soft, green, or smelly? Toss—or plant
- Prevent future sprouts: cool, dark, dry, ventilated, and onion-free storage
Food safety doesn’t have to be scary—but it does pay to know what you’re looking at.
Have you ever eaten sprouted potatoes or planted them instead? Share your experience in the comments and pass this along to someone who raids their pantry like we all do.