🔕 🔔

My Basket ()

All questions

Potatoes starting to get a green coat

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.

asked by Droplet about 6 years ago
5 answers 3003 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added about 6 years ago

The traces can't be reversed, you can only peel until you have white. The green is chloryphill (how do your spell that?) and indicates a high level of solanine. Also makes the potato bitter. Too cold, too warm have the potatoes turn green. http://www.nytimes.com...

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added about 6 years ago

Chlorophyll is the spelling, but yes, SKK (close enough!) has the story that there is no going back. It's important to keep potatoes in the dark.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 6 years ago

Stick them into a container with potting soil & let them grow..the plants are actually quite pretty!

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 6 years ago

I knew it is the chlorophyll that makes them green but didn't know about the solanine. Thanks for the article SKK.
As long as you have extra yard space, that may not be such a bad idea, Panfusine. I guess if the solanine's main purpose is to keep bugs away, then maybe these would give a successful harvest at least.

Edfe409e 4744 406a 98e8 9c239638ad31  img 1965
added about 6 years ago

I tend to buy potatoes and then forget I have them, so I leave them in the fridge. I haven't had them turn green in there.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.