Potatoes are a household favorite, but finding brown spots inside one can raise concerns. Fortunately, these spots don’t always mean the potato has gone bad. In many cases, they’re simply the result of internal bruising or growing stress.
What Causes Brown Spots?
Brown spots, often called internal bruising or rust spots, can develop when potatoes are bumped during harvesting or exposed to drought and other growing conditions. These spots are usually dry, firm, and harmless.
Bruising vs. Rot
The key is knowing the difference:
Bruised potatoes
- Dry brown spots
- Firm texture
- No unpleasant smell
Rotten potatoes
- Soft or mushy areas
- Slimy texture
- Foul odor
- Mold or extensive dark discoloration
If the potato smells bad or feels soft, throw it away.
Can You Still Eat It?
Yes, if the potato is otherwise firm and healthy. Simply cut away the brown spots and use the remaining flesh. However, if the discoloration is widespread or accompanied by signs of spoilage, it’s best to discard the entire potato.
How to Prevent Brown Spots
Choose firm, blemish-free potatoes and store them in a cool, dark, well-ventilated place. Avoid warm, humid conditions, which can speed up spoilage.
Quick Safety Check
Before cooking:
1. Check for soft spots or mold.
2. Give it a gentle squeeze—it should feel firm.
3. Cut it open if needed.
4. Smell it. Fresh potatoes have a mild, earthy scent.
In most cases, small brown spots are nothing more than harmless bruises. As long as the potato remains firm, odor-free, and free of rot, simply trim away the affected areas and enjoy the rest.
