Potatoes that have sprouted can be eaten only if they are still firm and not green or shriveled. The sprouts and any green parts must be carefully cut away before consumption. Sprouted potatoes contain higher levels of glycoalkaloids (such as solanine and chaconine), which are natural toxins that can cause nausea, stomach cramps, vomiting, diarrhea, headaches, and in severe cases, more serious health effects. If the potato is soft, wrinkled, shriveled, or shows extensive greening, it should be discarded as it can be unsafe to eat. Eating sprouted potatoes during pregnancy is particularly discouraged due to potential risks. In summary:

• Firm potatoes with small sprouts can be eaten after removing sprouts and green parts.
• Soft, shriveled, or heavily green potatoes should be thrown away.
• The sprouts themselves should never be eaten.
• Proper storage in a cool, dark place can prevent sprouting.

This ensures safety while minimizing risk from toxic compounds that increase as potatoes sprout.