<p>Potatoes are an affordable, starch-rich staple food with potential health benefits and high bioavailability, making them crucial for future global food security. However, as a seasonal crop, potatoes are prone to sprouting after harvest, which markedly increases the levels of glycoalkaloids and other antinutritional compounds. From harvest to consumption, effective sprout suppression is therefore directly linked to human and environmental health. This underscores the need to understand how different sprout-control methods alter the chemical composition of tubers during storage, as well as how subsequent cooking processes affect these changes. Cooking plays a significant role in retaining essential nutrients while also influencing the formation of acrylamide (AA), which is a probable human carcinogen. Despite its importance, the complex interplay among sprout suppression techniques, cooking processes, and their consequent health implications remains insufficiently addressed in the current literature. To optimize potato products in alignment with population nutritional needs, this review summarizes the applications of various chemical inhibitors and physical methods for potato sprout suppression, along with their effects on nutrient composition and AA formation during cooking. The aim is to provide a theoretical foundation and practical guidance for selecting appropriate cooking methods for post-harvest potatoes.</p>