I know that potatoes with considerable green outer layer are poisonous so I always discard those, but sometimes I'd have a basket of a couple of pounds or so, that have not been kept in a completely dark place and develop a slight greenish tint fairly quickly (especially spring potatoes). I usually peel those thicker (even though I usually only wash new potatoes with a brush) , but sometimes they still seem to have a sourish taste. I was wondering if anyone happens to have an advice on what could be done? Any kitchen tricks that can reverse the traces of the process? Thanks.
You deserve a cookie.