Can You Eat Green Potatoes?
Updated: Feb. 20, 2024
Are green potatoes safe to eat? We dug into the science to find out.
It’s been a long week, and the one bright spot is that humble bag of potatoes in the pantry. Soon, you’ll transform them into some delicious french fries at home. But what do you do when you pull out the said bag and find green potatoes instead? Are your french fry dreams over before they’ve even started? We’re breaking down why potatoes turn green, if you can eat green potatoes and how to safely enjoy your favorite potato recipes.
Why do potatoes turn green?
When potatoes are exposed to direct sunlight, they will naturally start to turn green. The green color comes from chlorophyll, a term you probably haven’t heard since middle school science class. Chlorophyll is a harmless compound that gives plants their green color.
Chlorophyll is essential for photosynthesis, the process that plants use to feed themselves. Exposure to sunlight speeds up the production of chlorophyll in potatoes. This is why it’s important to store them in a dark area.
Are green potatoes safe to eat?
According to the National Capital Poison Center, green potatoes are not safe to eat. When chlorophyll increases in a potato, turning it green, it’s likely that the compound solanine has also increased. A higher level of solanine causes potatoes to taste bitter and can even lead to health problems.
When eaten in large quantities, this compound can lead to digestive issues like nausea and diarrhea, as well as headaches and neurological problems. It’s helpful to remember that you’d have to eat a serious amount of green potatoes to start to feel these effects. That being said, a good rule for potatoes is this: If it tastes bitter, don’t eat it. Here, find out if it is safe to eat raw potatoes.
How to Fix Green Potatoes
So, if you can’t eat green potatoes, does that mean that an entire bag of potatoes with green spots is trash? Not exactly. If a small part of your potato has turned green, fear not. There is no need to toss the whole spud. Simply cut off the green part and use the rest of the potato safely. According to the United States Department of Agriculture, it’s best to also remove the potato’s skin because more solanine can be found in the skin.
To prevent your potatoes from turning green too soon, always store them away from direct sunlight. A cool, dark place like a pantry or a cabinet is best. Basements make a great storage spot as well. This also prevents your potatoes from sprouting.
Use Up Your Green Potatoes with These Quick Recipes
Lemon & Garlic New PotatoesThis is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri
Sheepherder's BreakfastMy sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Seasoned FriesThese fries are always popular with my meat-and-potatoes bunch. The cheesy seasoning can easily double as a flavorful baked potato topper, too.—Maribeth Edwards, Follansbee, West Virginia
Cheesy Sausage PotatoesFor a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois
Bacon-Potato Corn ChowderI was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota
Waffle Fry NachosMy husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho
Best Ever Potato SoupYou'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Southern Potato SaladThis potato salad with a Southern twist is perfect for a church supper or potluck. The pickles add an extra sweetness. —Gene Pitts, Wilsonville, Alabama
Sausage, Egg and Cheddar Farmers BreakfastThis hearty combination of sausage, hash browns and eggs is just right for any breakfast. &mdash:Bonnie Roberts, Newaygo, Michigan
Hash Brown Quiche CupsQuiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa
Potato Kielbasa SkilletNo need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Makeover Hash and EggsWho knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen
Red Roasted PotatoesSome fragrant rosemary, fresh or dried, gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Hash Brown Pork SkilletFor this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! —Taste of Home Test Kitchen
Originally Published: March 03, 2022
