There’s nothing worse than planning to make roasties or a proper batch of mash, only to discover your potatoes have grown more eyes than a potato should. You might be tempted to just cut off the sprouts and carry on, but there’s a better way to avoid this in the first place—one that’s simple, clever, and yes, straight from grandma’s kitchen.
Why potatoes sprout (and why it’s not great)
Potatoes are a pantry staple in many homes, and for good reason—they’re cheap, filling, and incredibly versatile. But they’re also a bit finicky when it comes to storage. Left too long in the wrong spot, they start sprouting, and that’s not just unsightly—it can affect their taste and even their safety.
Sprouts are a sign that your spuds are trying to grow again, often due to excess warmth or light. When this happens, levels of solanine—a naturally occurring compound in potatoes—increase. In large amounts, solanine can be harmful. Cooking reduces the risk, but it’s better not to let it build up in the first place.
The game-changing tip: apples and a basket
So what’s the trick? Store your potatoes in a cool, dry place, ideally in a well-ventilated basket. But here’s where the magic happens: toss a few apples in with them.
It sounds strange, but it works. Apples release a natural gas called ethylene, which actually helps slow down the sprouting process in nearby potatoes. The key is moderation—one or two apples is plenty for a medium-sized basket.
Don’t chuck them in the fridge, though. The cold, damp environment encourages the starches in potatoes to convert to sugar, making them go soft and altering the flavor (and not in a good way).
Keep them dry and damage-free
While we’re on the topic, never wash your potatoes before storing them. Moisture is the enemy here—it speeds up decay and creates the perfect breeding ground for sprouts. If you’ve bought them with a bit of soil still clinging on, that’s a good thing. Brush them off gently and leave them as they are.
Also, keep an eye on the batch. One bruised or broken potato can cause the rest to spoil faster. Just like with bananas, it only takes one bad one to ruin the lot.
If they’ve already sprouted, can you still eat them?
A few small sprouts? Trim them off and carry on cooking. But if the potato has gone soft, wrinkled, or is covered in growths, it’s best to toss it. It’s not worth the risk—or the strange flavor.
Grandma’s advice still holds up
Turns out, nan knew exactly what she was doing. Her apple-and-basket trick is backed by science and perfect for today’s busy lifestyles. Whether you’re bulk-buying to save time or just want to keep your potatoes in top form, this simple storage hack could save you money, time, and dinner plans.
So next time you stock up, channel a bit of old-school wisdom: keep it cool, keep it dry, and throw in an apple for good measure.
