Read the Potatoes - sprouting and just slightly soft discussion from the Chowhound General Discussion, Potatoes food community. Join the discussion today. Read the Potatoes - sprouting and just slightly soft discussion from the Chowhound General Discussion, Potatoes food community. Join the discussion today. Mar 01, 2011 As long as they dont give off an odor (rotten potatoes really stink!), or have green spots & roots growing from the nodes, they're perfectly edible.
sprout plant image by Kir from Fotolia.com
If you're looking for something to cook that just uses a lot of potatoes (in a non-whole state, in case you need to cut away parts). Potato salad, potato bread, potato curry, latkes, potato soup, tortilla de patatas. The list goes on. And if they're soft and squishy, or oozing liquid. As long as they dont give off an odor (rotten potatoes really stink!), or have green spots & roots growing from the nodes, they're perfectly edible. Peel & place in a pot of cold water to crisp them somewhat & use. DON'T use the microwave. An oven cooks food evenly, a microwave does not. It doesn’t matter what you saw on the Internet, cook your potato in one of these things and the inside will be gummy and the skin will be soft and shriveled.
The fresh, young sprouts of many plants are tender and tasty, and in some cases more palatable than the mature plant. Unfortunately, in the case of potatoes, sprouts are distinctly undesirable. The humble, familiar spud is defended by some highly toxic alkaloids, which are concentrated in their eyes and in those juicy-looking new shoots.
New Growth
The existence of sprouts on your potatoes is more than a cosmetic change. It means that the root is trying to fulfil its natural purpose of growing a new potato, and is beginning to convert its stores of starch into sugars to fuel the new plant. More importantly, it protects the infant plant from predators by filling those sprouts and their underlying eyes with a blend of toxic alkaloids. As long as you diligently remove the sprouts and the 'eyes' where they're attached, where the potentially harmful alkaloids are concentrated, you can still safely eat the potatoes.
Skin Deep
If the sprouts are accompanied by a visible green tint in the underlying potato, its safety is more problematic. That green color means the potato has been exposed to lots of light, and it signals the toxic alkaloids -- most notably one called solanine -- are widely distributed throughout the potato's skin and underlying flesh. Solanine can cause serious illness or even death, when consumed incautiously, and its levels vary widely from potato to potato.
Potatoes Soft And Wrinkled Skin
The Paring of the Green
![My Potatoes Are Soft My Potatoes Are Soft](/uploads/1/2/6/4/126483020/871747045.jpg)
To salvage a green-tinged potato, you'll need to perform ruthless surgery. Cut away the sprouts, the eyes, and every part of the potato that contains a trace of green. Solanine and its related alkaloids are most concentrated just beneath the skin, so paring it to a depth of at least 1/4 inch should render the potatoes safe to eat. The alkaloids are noticeably bitter in flavor, so if you find your potatoes are bitter even after peeling you should not eat them.
Judgement Call
My Potatoes Are Soft Can I Still Use Them
When you find yourself with a large bag of dubious tubers on your hands, exercise some judgement. Download office 2010 64 bit. Potatoes with large moldy or rotten spots are best discarded, because such a small portion of each spud will remain usable. If the potato is small enough or flat enough that cutting away its green areas isn't practical, discard that as well. Any that feel sound, and are large enough to safely trim away their eyes and green areas, can still be prepared and eaten.
The Ounce of Prevention
Storing your potatoes properly will help prolong their shelf life, and minimize sprouting. For long-term storage they need a cool, dry place, such as a cellar, where the temperature will not vary greatly. Warmth and humidity will both encourage the potatoes to grow, and should be avoided as much as possible. The potatoes also need good airflow, because still air allows moisture to accumulate and promote mold and mildew. Finally, keep your potatoes in the dark. Light encourages the growth of sprouts and the production of solanine.