I’ll admit it—I used to treat my potato stash like a permanent pantry fixture. I figured these hardy veggies could last forever, just waiting to become my next batch of mashed potatoes or fries. But I was wrong. I eventually learned that potatoes can actually develop natural toxins that make them unsafe to eat. It turns out those humble spuds need a little more attention than I gave them. The good news is that it’s easy to tell when a potato has gone from delicious to dangerous.
Potatoes produce a natural compound called solanine, which acts as a built-in pest repellent. While trace amounts are harmless, high levels can cause unpleasant symptoms like nausea or headaches. The key is knowing what to look for so you can avoid them altogether. The first and most common sign is a green tint on the skin or flesh. This happens when potatoes are exposed to too much light, triggering increased solanine production. A small green spot can be cut away, but if it’s widespread, it’s best to discard the potato.
Another red flag is sprouting. Those little eyes growing out of the potato aren’t just unsightly—they’re a sign that solanine levels are rising. A couple of small sprouts might be removable, but a potato that looks like it’s growing a small forest should be tossed. You should also avoid potatoes that have become soft, wrinkled, or shriveled. Fresh potatoes are firm and smooth; when they start to shrivel, they’re not only unappetizing but potentially risky.
Trust your nose, too. Fresh potatoes have almost no smell, so if you detect a musty, sour, or off-putting odor, that potato has likely started to rot. Similarly, if a potato feels mushy, wet, or is leaking liquid, it’s definitely past its prime. To keep your potatoes fresh longer, store them in a cool, dark, and dry place like a pantry or cupboard. Avoid refrigeration, as cold temperatures can alter their flavor and texture. With proper storage and a careful eye, you can enjoy your potatoes safely and reduce food waste.
