melissel Posted February 15, 2012 Share Posted February 15, 2012 I have such a hard time determining whether my potatoes are too green to eat or not (or whether they're green at all, actually). They're not deep green, into the flesh or in spots. But when I scrape away the very top layer of skin, they seem to be ever so slightly, faintly green underneath. Or do they? Is that just the color they're supposed to be? Is it really yellow brown? Is it my imagination? I read different accounts online too, so that doesn't help. Some resources say that you can just cut away the green. Some say that the green part is just chlorophyll, but its presence is the indicator that the whole potato had produced an unsafe amount of solanine, and you should toss it :willy_nilly: Does anyone else struggle with this? How do you tell whether or not your potatoes are going green? What's your tolerance for this sort of thing? My potato leek soup awaits your thoughts! :D TIA! Quote Link to comment Share on other sites More sharing options...
Mama Anna Posted February 15, 2012 Share Posted February 15, 2012 I'm replying because no one else has as of yet. Not because I'm an expert. We tend to cut the bad part away and use the rest. But then, we do that with just about all veggies, not just potatoes. We haven't died yet. Does that help? :) Mama Anna Quote Link to comment Share on other sites More sharing options...
scholarly Posted February 15, 2012 Share Posted February 15, 2012 Alton Brown said that green potatoes are old. I wish I had more info on it, but that's the only fact I remember from that episode of Good Eats. Quote Link to comment Share on other sites More sharing options...
Woodhaven Posted February 15, 2012 Share Posted February 15, 2012 http://www.snopes.com/food/ingredient/potato.asp Snopes says potatoes with green on them or sprouts contain poisen. Quote Link to comment Share on other sites More sharing options...
Pegasus Posted February 15, 2012 Share Posted February 15, 2012 http://www.snopes.com/food/ingredient/potato.asp Snopes says potatoes with green on them or sprouts contain poisen. First, it says that you would have to eat over 4 pounds of green potatoes in ONE SITTING to become sick and then they say to toss any potatoes that have a greenish skin or are sprouting. I still use them, removing the sprouts or greenish areas. I reckon it's like apple seeds. Sure, they are poisonous but the quantity is so low that it is no problem. Pegasus Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted February 15, 2012 Share Posted February 15, 2012 I peel away any part that is visibly green and use the potatoes. Never had a problem. Quote Link to comment Share on other sites More sharing options...
joannqn Posted February 16, 2012 Share Posted February 16, 2012 http://www.snopes.com/food/ingredient/potato.asp Snopes says potatoes with green on them or sprouts contain poisen. Lovely. I peel a little deeper to get rid of the green part and cook them anyway. For a while (a year or so), it seemed that 3/4 of every bag was green, some of them very green. I can't afford to throw away that much food. We're still alive, though I do get a lot of headaches.... Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted February 16, 2012 Share Posted February 16, 2012 I think they are being harvested too soon, since most all taters I get at the store, no matter what brand, are largely greenish under the peel (sometimes even the peel is obviously green - those I toss. ) Sigh. Quote Link to comment Share on other sites More sharing options...
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