Raise your hand if you love potatoes. Go on, raise it high with pride! You’re in good company, because you’d be hard-pressed to find someone who doesn’t like at least one spud-centered dish. Potatoes are so versatile and delicious, any which way you prepare them: mashed, fried, baked, or even grilled. And that’s not nearly all the potato dishes you can create.
There’s a type of potato for practically every dish you can dream up. And the good thing is that most varieties are affordable, easy to find, and can last a long time (up to three months!) if stored properly. But what if you get home and notice the bag you bought has a green tinge? Can you eat green potatoes?
Long story short, you shouldn’t eat the green parts of a potato. A small patch can be peeled away, but if much of the potato is green or it tastes bitter, it’s best to throw it away. Eek! Keep reading to find out what can happen if you eat a green potato, why they turn green, and how to prevent them from turning green.
Why do potatoes turn green?
According to the USDA, via the University of Idaho Cooperative Extension Service, the green you see on potatoes is simply chlorophyll, the compound that makes plants green. Most potatoes aren’t naturally green because they grow underground, and exposure to light causes chlorophyll to develop. So, if they sit out at the store or on your counter for too long, they may turn green.
Are green potatoes safe to eat?
Chlorophyll isn’t dangerous, so you might be wondering why you shouldn’t eat a green potato. “When potato tubers turn green, there is usually an increase in a glycoalkaloid compound called solanine. Tubers with a high concentration of solanine will taste bitter, and can be harmful if eaten in large quantities,” notes the USDA. Consuming high levels of solanine can cause gastrointestinal problems, like abdominal pain, diarrhea, and vomiting.
Before you throw the whole bag out, keep in mind that a small green patch on a potato most likely won’t make you super sick. The USDA advises, “You do not need to discard green potatoes. Just peel the skins, shoots and any green color; that is where the solanines concentrate.” However, if a large quantity of the potato is green, or if you cook it and it tastes bitter, remember the mantra: When in doubt, throw it out.
How to Prevent Potatoes from Turning Green
When you get home, inspect your potatoes first. If you see no signs of green, you’re already one step ahead. The good news is the proper way to store potatoes to prevent them from turning green is exactly the way you’d store them to keep them from sprouting or withering: “The best place to store potatoes is in a ventilated, cool, dark, and humid environment,” per the University of Idaho. A cool basement works well, or consider a potato keeper. No green = You’re good to go!
