Potatoes are a kitchen staple, but many people wonder if green or sprouting potatoes are safe to eat. The green color appears when potatoes are exposed to light, producing chlorophyll and sometimes higher levels of natural toxins like solanine.
If a potato is slightly green or has small sprouts, it can still be safe—just cut away the green parts and remove the sprouts before cooking.
However, potatoes that are very green, bitter, soft, or heavily sprouted should be thrown away, as they may contain higher toxin levels.
To keep potatoes fresh longer, store them in a cool, dark, well-ventilated place and away from direct light.