Are Green Potatoes Safe To Eat?

Potatoes are a staple in many households, a versatile ingredient that can be transformed into endless delicious dishes. But what happens when you reach for those trusty tubers only to find they’ve taken on a curious green hue? Can you still use them, or is it time to toss them in the bin?

The answer may surprise you. While green potatoes are not recommended for consumption, there are certain circumstances where you can salvage them and use them in your cooking. But first, let’s dive into why potatoes turn green in the first place.

Why Do Potatoes Turn Green?

The green coloration in potatoes is caused by the presence of chlorophyll, a pigment found in all green plants. When potatoes are exposed to sunlight, either during growth or storage, the skin can start to turn green as the chlorophyll production increases.

“Sunlight exposure causes the potato skin to turn green,” explains chef Jay Weinstein from the Institute of Culinary Education. “This is due to the formation of chlorophyll, which is found in all green plants.”

But the green hue is more than just a cosmetic issue. As the potato produces chlorophyll, it also starts to synthesize a toxic compound called solanine.

“When the green appears, a toxic compound called solanine also develops,” warns Weinstein. “It can cause nervous disorders in extreme cases.”

So while the green coloration may not seem like a big deal, it’s actually a sign that the potato’s chemical composition has changed in a way that can be harmful to human health.

Can You Eat Green Potatoes?

The short answer is: it depends. While you generally shouldn’t eat potatoes that have turned green, there are some circumstances where you may be able to salvage them.

“You can salvage potatoes that have partial green areas,” says Weinstein. “Peel the skin and cut off the discolored parts.”

However, not all chefs would recommend using a potato that has even partially turned green. “Honestly, I would avoid using a potato that has even partially turned green, as this is a sign that the levels of glycoalkaloids, a harmful toxin to humans, have increased,” shares Louis Bayla, executive chef at Grain & Cane.

The key is to inspect the potato carefully and remove any severely discolored or sprouting areas. “The green areas contain compounds that cause illness and off tastes,” explains Weinstein. “Don’t prepare them as bakers or whole boiled. The unaffected parts are fine for mashed, fried, and other dishes.”

So while you may be able to use a partially green potato in certain recipes, it’s generally best to err on the side of caution and avoid consuming any potatoes with significant green coloration or signs of sprouting.

How to Prevent Potatoes from Turning Green

The best way to prevent potatoes from turning green in the first place is to store them properly. Potatoes should be kept in a cool, dark, and well-ventilated environment.

“The ideal place to store potatoes is in a root cellar, where the temperature is between 45°F and 55°F, and it’s dark,” advises Bayla. “If you don’t have a root cellar, I suggest storing your potatoes in a ventilated bag in the pantry and without any sun.”

Weinstein echoes this advice, stating, “Prevent greening and spoilage by keeping potatoes out of sunlight.”

It’s also important to avoid storing potatoes near onions, as the gases emitted by onions can accelerate the potato’s deterioration.

“Only keep [potatoes] for one to two weeks. And be sure to keep them away from onions!” cautions Bayla.

Lastly, it’s crucial to avoid storing potatoes in the refrigerator, as the cold temperatures can cause the starches to convert to sugars, altering the potato’s texture and flavor.

“In the cold of the refrigerator, starches in the potatoes convert into sugars,” explains Weinstein. “That diminishes their ability to become fluffy mashed potatoes, crispy fries, or even normal-tasting baked potatoes.”

By following these simple storage guidelines, you can help ensure your potatoes stay fresh and green-free, ready to be transformed into all your favorite potato-based dishes.

Conclusion

Green potatoes may seem like a harmless quirk, but the truth is they can pose a serious health risk if consumed. While you may be able to salvage partially green potatoes by carefully removing the discolored areas, it’s generally best to play it safe and avoid using any potatoes that have developed a green hue.

The key to preventing this issue is proper storage – keep your potatoes in a cool, dark, and well-ventilated environment, away from sunlight and onions. With a little bit of care and attention, you can enjoy your trusty spuds without worrying about any unsightly or unsafe green coloration.