I used to think potatoes could sit in my pantry forever without spoiling. I’d buy a big bag, stash them away, and forget all about them while other veggies would wilt fast. Potatoes always seemed like they could patiently wait for fries or mashed potatoes on my plate. But I learned that old potatoes can turn poisonous if you don’t store them right or keep them too long.
Potatoes make a natural chemical called solanine, which protects them from bugs. Normally, this poison is barely in the potato and safe for us. But if potatoes are left in light or stored too long, solanine levels rise, and eating those potatoes can make you sick with headaches, upset stomach, or worse.
You don’t need to panic; just learn the signs. First, look for green skin—that means solanine is high because the potato was exposed to light. If the greening is small, just cut that part off. If the potato is mostly green, toss it. Second, check for sprouts. Little eyes can be removed, but if the potato is full of growths, it’s no longer safe since toxins increase with sprouting.
Feel the potato—fresh ones are firm. If they feel soft, shriveled, or wrinkly, they’re spoiled and may have higher toxins. Smell the potato next; fresh potatoes have hardly any odor, but if they smell sour or rotten, that’s a sign of decay. If the potato feels mushy or leaks liquid, that’s serious spoilage, and you should throw it out.
@kellyscleankitchen Why you should never eat sprouted potatoes #potatoes #foodpoisioning #cooking ♬ Wes Anderson-esque Cute Acoustic – Kenji Ueda
Store potatoes in a cool, dark, and dry place to keep them fresh longer. Don’t keep them in the fridge—cold turns starch into sugar and ruins the taste and texture. Also, store them in breathable containers instead of plastic bags to prevent moisture buildup, which speeds decay. Use your potatoes within a few weeks and always check for these warning signs.
Potatoes are a kitchen staple, but knowing when to toss is key to staying safe. Little green spots or small sprouts? Just cut them off. But if your spuds are soft, smelly, green all over, or wet, it’s safer to discard. Better to be safe than risk food poisoning. Time for me to check my own stash!
