Potatoes that have started sprouting are not automatically dangerous, but there are important safety considerations. The key issues are solanine and related toxins that can accumulate in green or sprouted portions. What to know and do:

• Sprouts themselves can contain higher levels of glycoalkaloids. If the potato is firm, with only small sprouts and no green areas, you can cut away the sprouts (and any green skin) and use the rest.
• If there is extensive greening (green skin or flesh), if the potato is soft or shriveled, or if the sprouts are large, discard it. These signs indicate higher toxin levels and greater risk of adverse effects.
• When you do decide to use sprouted potatoes, thoroughly cut away all sprouts and any green areas. Do not eat potatoes that taste bitter or smell off, and avoid consuming any parts that are green.
• Storage helps reduce sprouting: store potatoes in a cool, dark, well-ventilated place; avoid exposure to light and heat, which accelerate greening and sprouting.

Symptoms of solanine exposure to be aware of (typically after eating contaminated potatoes): nausea, vomiting, diarrhea, stomach cramps, dizziness, and, in more severe cases, neurological symptoms. If any of these occur after consuming sprouted or green potatoes, seek medical advice promptly. Bottom line: sprouted potatoes can be safe to eat if they are firm, not green, and the sprouts and any green areas are fully removed. If there is significant greening, hardness loss, or large sprouts, it’s safer to discard. If you’d like, I can help you assess a specific potato’s condition from a photo or describe how to trim it properly.