I used to think potatoes could last forever in my pantry. I would buy a big bag and leave them untouched for months, thinking they were far tougher than other vegetables. Potatoes always seemed like they would just wait patiently until I was ready to cook them into fries, baked potatoes, or mashed goodness. But I learned the hard way that potatoes can actually become poisonous if you store them too long or keep them in the wrong conditions.
Potatoes naturally produce a toxin called solanine, which protects them from bugs and pests. Usually, the amount of this toxin is very low and not harmful, but if potatoes are stored improperly or for too long, the solanine levels can rise, making the potato dangerous to eat. Consuming too much solanine can cause symptoms like nausea, headaches, stomach pain, and more serious health problems in extreme cases.
Thankfully, there are clear signs that tell you when potatoes have gone bad. One of the first signs is a green color on the skin. This happens when potatoes are exposed to light, which makes them produce more solanine. If you only see a small green spot, you can cut it away and cook the rest safely. But if the potato is mostly green, it’s best to throw it away. Another warning is sprouting. Those little “eyes” or sprouts are a sign the potato is producing extra toxins, including chaconine. A few small sprouts can be removed, but if the potato looks covered in growths, it’s no longer safe to eat.
Texture can also reveal a potato’s safety. A fresh potato should be firm and solid, but if it’s soft, wrinkled, or shriveled, that means it is starting to spoil and the toxins could be higher. The smell is another clue—fresh potatoes have little to no smell, so if it smells sour, musty, or just off, it has started to rot and should be tossed immediately. Lastly, if the potato feels mushy, wet, or is leaking liquid, it’s deeply spoiled and unsafe for eating.
@kellyscleankitchen Why you should never eat sprouted potatoes potatoes foodpoisioning cooking
The best way to keep potatoes safe is to store them properly. Keep them in a cool, dark, and dry place such as a pantry or cupboard. Avoid the fridge because cold temperatures turn the starch into sugar, affecting taste and texture. Also, avoid sealed plastic bags that trap moisture, which speeds up spoiling. Use potatoes within a few weeks, and always check for any signs of spoilage before cooking.
Potatoes are delicious and versatile, but you need to know when they’re no longer good. A little green or a tiny sprout might be fine if trimmed off, but big green patches, strong smells, soft textures, or leaking calls for throwing them out. It’s always better to be safe than sorry. I’m off to check my own potatoes now!
