Last Updated: November 10, 2026
Potatoes last a long time, but not forever. A sprouting or slightly soft potato is often usable after trimming, while a mushy, leaking, or moldy one belongs in the trash. This guide shows what each warning sign looks, feels, and smells like, and what to do with the potato in each case.
Quick Answer
A potato is bad if it is mushy or shriveled throughout, has mold, leaks liquid, smells sour or rotten, or has dark, wet, or sunken spots that go deep. Minor sprouts, small eyes, light wrinkles, or limited green patches can often be trimmed away if the rest is firm. When in doubt, cut it open and check the flesh.
The Five Checks
- Look at the skin. Healthy skin is dry, smooth to lightly wrinkled, and uniformly colored for the variety.
- Feel the firmness. Squeeze gently. A good potato feels solid, like a small stone.
- Smell it. Fresh potatoes smell earthy or neutral. A musty, sour, or rotten odor means decay.
- Check for sprouts. Short sprouts are common. Long, many-branched sprouts signal an old, softening potato.
- Cut it open. The flesh should be white, cream, or yellow depending on variety, and moist but firm.
Signs and What to Do
| Sign | What it means | Action |
|---|---|---|
| Small sprouts or eyes | Potato is waking up, usually from warmth and light | Cut out sprouts and surrounding area if the rest is firm |
| Long, thick sprouts and wrinkled skin | Potato is old and losing moisture | Discard if soft or shriveled; trim and cook if still firm |
| Green patches under the skin | Light exposure has produced chlorophyll, often with a bitter taste | Peel deeply and cut away green areas; discard if widespread or bitter |
| Soft, mushy, or squishy | Breakdown from moisture or bacterial rot | Throw away |
| Wet, slimy, or leaking spots | Soft rot | Throw away |
| Mold, white fuzz, or dark patches | Fungal growth | Throw away |
| Black or brown interior | Internal rot or disorder | Cut off small localized spots; discard if widespread or foul-smelling |
| Hollow center | Rapid growth, usually harmless | Usable if flesh smells and looks normal |
| Sweet or dark fried color | Cold storage converted starch to sugar | Usable; browns faster when fried |
About Green Potatoes
Green coloring appears when potatoes are exposed to light. The green itself is chlorophyll, which is harmless, but its presence often signals higher levels of natural compounds called glycoalkaloids, which taste bitter. Food safety agencies recommend cutting away green areas and sprouts, and discarding potatoes that are heavily green or taste bitter. Peeling removes much of the skin-level green, but if the flesh is green deep inside or tastes bitter, do not eat it.
Sprouts: Trim or Toss?
- If the potato is still firm and the sprouts are under about an inch, snap them off and cut out each eye with a small knife, removing a bit of surrounding flesh.
- If the potato has become soft, wrinkled all over, or shrunken, it has lost too much moisture and will cook poorly.
- Sprouted potatoes can be planted if you have a garden. Plant them whole or in pieces with at least one eye each.
Smell and Texture After Cooking
Cooked potatoes can also spoil. Discard cooked potatoes that smell sour or feel slimy. Cooked potatoes should go into the refrigerator within two hours of cooking, and are best eaten within three to four days. Baked potatoes wrapped in foil should be unwrapped and refrigerated promptly rather than left at room temperature for hours.
How Long Do Potatoes Last?
| Type and storage | Approximate time |
|---|---|
| Whole raw potatoes, cool dark pantry (45 to 50 degrees F) | Several weeks to a few months |
| Whole raw potatoes at room temperature | 1 to 2 weeks |
| New potatoes | About 1 to 2 weeks; thin skin and higher moisture |
| Cut raw potatoes, submerged in water in the refrigerator | Up to 24 hours |
| Cooked potatoes, refrigerated | 3 to 4 days |
| Cooked potatoes, frozen (mashed or in dishes) | Up to about 3 months for best quality |
How to Store Potatoes So They Last Longer
- Keep them dark. Light causes greening. Use a paper bag, box, or covered bin with airflow.
- Keep them cool but not cold. About 45 to 50 degrees F is ideal. A basement or cool cabinet works.
- Avoid the refrigerator for raw potatoes. Cold turns starch to sugar, which leads to overly sweet flavor and dark fries.
- Keep them dry. Do not wash until just before cooking. Moisture speeds rot.
- Separate from onions. Both release gases and moisture that can hasten spoilage when stored together.
- Check weekly. One rotting potato can spread moisture and decay to its neighbors. Remove any suspect ones at once.
- Do not stack deeply. Bruising from weight shortens life.
What Bad Potatoes Look Like by Type
- Russet: Skin wrinkles heavily when old. Flesh turns soft and gray at the ends.
- Red potatoes: Thin skin shows soft dark spots and may wrinkle quickly.
- Yukon Gold: Develops greening easily in light and shows dark soft patches near the eyes.
- Sweet potatoes: Black patches, mold, or liquid at the ends mean decay. They are a different plant and are stored somewhat warmer than white potatoes.
What to Do With Borderline Potatoes
- Cook them soon after trimming so they do not keep deteriorating.
- Use soft but non-rotten potatoes in soups or mash, where texture matters less.
- Cut and parboil, then freeze for later use.
- Compost fully rotten potatoes if you have a pile, or discard them in the trash instead of leaving them where they can attract pests.
Buying Good Potatoes
Choosing well at the store extends storage time. Pick potatoes that are firm, smooth, and free of cuts, bruises, sprouts, and green patches. Loose potatoes let you inspect each one, while bagged potatoes may hide a spoiled one at the bottom. If you buy a bag, open it at home and check every potato before storing.
Reviving Slightly Soft Potatoes
Potatoes that have lost a little moisture but are otherwise sound can be soaked in cold water for 20 to 30 minutes before cooking. This helps them regain some firmness, especially for fries and roasting.
Cooking Notes
- Peel and trim before cooking if the skin is wrinkled or has small blemishes.
- Boil older potatoes for soups, mash, or purees.
- Bake or roast only the firmest ones, since texture shows most there.
- Always cook potatoes thoroughly until tender through the center.
FAQ
Can I eat a potato with sprouts?
If the potato is firm, remove the sprouts and cut away the eyes and any green. If it is soft, shriveled, or bitter, discard it.
Why is my potato black inside?
Dark or black patches can be internal bruising, a storage disorder, or rot. Small dry spots can be cut away. Discard if the area is wet, widespread, or smells bad.
Are wrinkled potatoes bad?
Wrinkling alone means moisture loss. If the potato is still firm and smells normal, it is usable, though the texture may be less creamy.
Should I wash potatoes before storing?
No. Brush off loose dirt and wash right before cooking. Stored damp potatoes spoil faster.
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