We’ve all unexpectedly encountered green potatoes when starting dinner.
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Whether you want to make crispy or mashed potatoes, green potatoes are the last thing you need.
The good news is that everything is not lost, and you might be able to salvage your potato recipe.
Are green potatoes safe to eat?
According to the Food Safety Information Council, slightly green potatoes are usually okay if the green parts are removed from the skin and flesh.
“So it is important to avoid eating the sprouts and to remove any green or damaged parts before cooking. Do not eat cooked potatoes that still taste bitter. If you come across a green potato crisp, it’s probably best not to eat it.”
Why do potatoes turn green?
When potatoes are exposed to light, especially sunlight, a defence mechanism against pests and pathogens is activated, producing chlorophyll. This is accompanied by an increase in glycoalkaloids, especially solanine.
These natural compounds can be toxic if ingested at high concentrations.
The Food Safety Information website states, “The levels [in potatoes] are usually low, but higher levels are found in potato sprouts and the peel of potatoes that taste bitter.”
Sabine Tanios, coauthor of the paper ‘Potato tuber greening: A review of predisposing factors, management, and future challenges’ in the American Journal of Potato Research, echos this.
Speaking to the ABC, she said: “Just peel away the green parts, and you can eat it.”
Can you eat green potatoes if you cook them?
Cooking does not destroy glycoalkaloids, so removing any green bits is best. In saying that, if your potato is entirely green and hard, it’s recommended not to eat it.
The best way to store potatoes
The best way to store potatoes is in a cool, dark, and well-ventilated place. Here are some tips:
- Darkness: Potatoes should be stored in a dark environment because exposure to light can trigger chlorophyll production.
- Coolness: Potatoes should be kept at cool temperatures, ideally between 7-10°C. Avoid storing them in the refrigerator, as the cold temperature can convert the potato starches into sugars, altering their taste and texture. Instead, opt for a cool, but not cold, storage space.
- Ventilation: Store potatoes in a breathable container such as a paper bag, mesh bag, or cardboard box with perforations to allow air to flow.
- Dryness: Potatoes should be stored dry to prevent sprouting and spoilage. Avoid storing them in plastic bags or sealed containers, as these can trap moisture and lead to mould growth.
- Separation: Keep potatoes separate from onions and other fruits and vegetables that produce ethylene gas, which can cause potatoes to sprout more quickly.
If you have symptoms or feel unwell, contact the Poisons Information Centre on 13 11 26 (24 hours).
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