Potatoes sprout as a natural part of their aging process and in preparation for new growth.
When potatoes are stored for an extended period, they begin to utilize their stored energy reserves to initiate growth, resulting in sprouts. This is essentially the potato trying to reproduce, as the sprouts can develop into new potato plants if planted. Environmental factors such as light, temperature, and humidity can also influence the rate at which potatoes sprout. Warmer temperatures and exposure to light generally accelerate the sprouting process. While sprouted potatoes are generally safe to eat if the sprouts are small and the potato is firm, it's essential to remove the sprouts and any green parts of the potato, as these contain higher concentrations of glycoalkaloids, which can be toxic in large amounts. Proper storage in a cool, dark, and dry place can help slow down the sprouting process.
