always a little concerned when I see green on potatoes.
My wife tends to be more casual about it. Tonight we
have local potatoes grown here in Palmer, Alaska; 'golds',
I think. They are definitely green but have no sprouts.
Joy says, 'Don't use sprouted potatoes that are green
as the green portions as well as sprouts are poisonous.'
Since there are no sprouts, are the green portions not
so bad or does green=poison?
greenish hue is actually chlorophyll, but it is also an
indicator that an alkaloid, called solanine, may
be present under the skin of the potato. Solanine develops
in potatoes when they are stored in the presence of light
(which also encourages chlorophyll formation) and either
at very cold or quite warm temperatures. It is toxic,
however it would take a very large number of green potatoes
to make you ill.
Since solanine collects just under the skin, it is safe
to peel away the skin and a thin layer of white flesh
before you cook the potato. And you're right about the
sprouts: They too can be toxic and shouldn't be eaten,
though it would take many sprouts to make you ill.
It's best to check potatoes for any green coloring before
you buy them. Then, store them at cool room temperature
in a dark, dry place.