I clicked on Food52 regarding the same issue but the reds I had were not organic. I just washed them very well, removed the eyes, and quartered them. If they were too soft when quartering, I tossed them. Then the ones left, I put in a mix of seasoned salt, black pepper, parsley flakes, Italian seasonings and olive oil. Wrapped in foil and we'll grill for dinner tonight!
The curved end of a basic potato peeler is perfect for removing the sprouts and the little bit below the skin. This happens to me because I buy more potatoes than we eat. No need to waste them. If I'm not sure, I cut them in half to check for internal breakdown, and for smell -- potatoes that are going bad don't keep it a secret!
My husband is a potato farmer. It is perfectly ok to eat sprouted potatoes, just knock the sprouts off. They are still perfectly good to use if they are a bit soft. Using softer potatoes actually makes the best french fries because of the sugar to starch conversion that happens during storage. Potatoes can be green from being exposed to the sun, it has nothing to to with how old they are.
Thanks for your answer Linenlady. I almost never buy bag potatoes but when I do I always have a couple that end up going a little mushy. Did not realize that they would make better French fries. I will have to try it next time.
I was just looking that p the other day as I was in similar situation. From what I read, it seems that sprout is ok, as long as they are removed. However, discard the potatoes if they have soften or grown green.
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