As they age, or with improper storage, potatoes may develop sprouting and green spots. If there isn't any sprouting, you can use the color change as an indicator of spoilage. If the skin looks greenish or if there's sprouting present, you'll need to remove the sprouts or toss the whole potato, depending on severity.
The long and short of it is that—yes! —sprouted potatoes are usually safe to eat. But you are going to want to trim those tiny growths before you cook the spuds.
Are Shriveled Potatoes Safe To Eat? No, shriveled or wrinkled potatoes should not be eaten. "Potatoes that have started to shrivel, wrinkle or soften and develop long sprouts are not safe to eat," says Michael Handal, chef-instructor of Culinary Arts at the Institute of Culinary Education (ICE).
They are safe to eat and a staple in many diets. Potatoes can last for up to several months in a cool pantry. If stored at room temperature, they are best if eaten within one to two weeks. Once cooked, keep them in the fridge for no more than three days.
Raw potatoes will typically stay fresh for at room temperature for 1-2 weeks, or refrigerated for 2-3 months. The type of potato (fingerling, russet, etc) will also affect how long the potatoes stay good. Cooked potatoes typically last 3-4 days in the refrigerator.
Potatoes can last between 2-3 months after their best-before date, if they have been stored in a cold, dry, dark place. Potatoes stored at room temperate can last just 2 – 3 weeks.
When stored in a cool, dark place, (warmer than the fridge but colder than the average temperature of your kitchen) whole, uncooked potatoes can last up to two months. At room temperature, on the counter, for example, potatoes will last up to two weeks.
While slicing my potatoes, I noticed a brownish ring in the flesh all around the outside of the potatoes. This condition, called vascular discoloration, is similar to net necrosis. Dry growing conditions cause the vascular ring, which extends around the entire tuber. This condition is not harmful.
If there's mold growing on it, or if the appearance of the dish has changed significantly, you should throw it away. Mold on food looks like dark spots or fuzz growing on the dish. It can be brown, red, white, black, or blue-gray in color.
Early symptoms include body weakness and dizziness followed by double vision, difficulty in swallowing and slurred speech. Breathing difficulties, weakness of other muscles, and constipation are also common symptoms.
CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg. C, containing 0.3-1.0 vol% of acetic acid, for 2-5 minutes.
Keep Potatoes in a Cool and Dry Environment
As previously explained, potatoes should be placed in a cardboard box, mesh bag, or basket to ensure good ventilation. Store your potatoes in a cool, dark place (45 to 50 F is the ideal temperature range), such as your pantry or unheated basement.
They'll be fine and just as tasty when you cook them (even if they aren't looking their best when they're raw).
The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.
Are they OK to eat? A: Black spots in potatoes are mostly attributed to internal bruises or the result of sugar concentrations brought on by any of several pre or post-harvest conditions and are generally harmless.
After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.
When you store a potato at a low temperature, the insides have sugar that turns black. These are likely the black spots you see inside your potato. The sugars will make those particular parts of the potato sweeter than the other parts.
If you know how to store them properly, they'll stay fresh weeks, or possibly even months, longer. All you need to store them so they'll stay fresh longer is a cardboard box, a paper or mesh bag, or a basket. Your potatoes will last four to six months when properly stored.
According to the Food Standards Agency's (FSA) new advice, potatoes can be now stored in the fridge or in a cool, dry place. Previously, experts had warned consumers against storing potatoes in the fridge, because reports have highlighted the potential health risks of keeping them at low temperatures.
The short answer is yes. Potatoes that have sprouted are still OK to eat, but only once you've removed the sprouts.
Drain the potatoes well in a colander or sieve, shaking it a few times to remove as much water as possible. Freeze. On a baking sheet, place the potatoes in one layer without touching. Slide the baking sheet into the freezer and freeze for 6-12 hours, or until the potato pieces are frozen hard.
Editor: I'Ching, the key to keeping potatoes fresh is twofold: Keep them dark, and keep them cool. Also, don't store them near onions, bananas, or other fruit — this will encourage them to sprout faster. If you have a dark, cool closet away from the heat of the kitchen, store them there.