When a potato turns green, it’s not just a cosmetic change. Light triggers the potato to produce chlorophyll, which you see as that bright green tint. At the same time, it often ramps up solanine, a natural toxin the plant uses as self-defense. Solanine makes potatoes taste bitter and, in higher amounts, can cause nausea, vomiting, and stomach pain, especially in kids or if you eat a lot of it at once.
You don’t automatically need to throw away every potato with a hint of green. If the spots are small and shallow, you can cut them away generously, along with any sprouts, and the rest is usually fine to cook and eat. But if the potato is very green, bitter, or heavily sprouted, it’s safer to discard it. Store potatoes in a cool, dark, dry place, away from sunlight and bright kitchen lights, to keep them from turning green and to protect both their flavor and your health.
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