Sprouted potatoes can be unsafe to eat due to the increased levels of glycoalkaloids, such as solanine and chaconine, which develop in the sprouts and the green parts of the potato. These compounds can be toxic and cause a range of symptoms if consumed in large amounts.
The sprouts and green parts of potatoes contain higher concentrations of glycoalkaloids, which can lead to symptoms like nausea, vomiting, diarrhoea, headaches, and in severe cases, neurological problems.
If the potato is still firm and not extensively sprouted or green, you can carefully remove the sprouts and any green areas before cooking. This can reduce the risk of consuming harmful levels of glycoalkaloids.
To prevent potatoes from sprouting, store them in a cool, dark, and dry place. Avoid exposing them to light, which can promote sprouting and the development of green areas.
If the potato is soft, extensively sprouted, or has large green areas, it's best to discard it. The concentration of toxins may be too high to safely remove by just cutting away the affected parts.
Hence, while sprouted potatoes can pose health risks, careful handling and removal of sprouts can make them safe to eat. However, it's often safer to avoid consuming sprouted potatoes altogether, especially if they show significant signs of greening or softening.