I was digging through my pantry the other day—ostensibly looking for pasta, but mostly avoiding actual responsibilities—when I came across a forgotten bag of potatoes. At first glance, everything seemed fine. Then I noticed the sprouts.
Not tiny nubs. Not subtle signs of age. These were long, pale, determined shoots, stretching out like they were actively trying to escape the bag. My immediate reaction was disgust. My second thought was more urgent: Can I still eat these, or is this a terrible idea?
As it turns out, sprouted potatoes are more complicated than most of us realize.
