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Frequently Asked Questions

What do I do with “green” or “sprouting” potatoes?

Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and, if eaten in large quantities, can cause illness.

  • If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
  • Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
  • Cut the sprouts away before cooking or eating the potato.
View All Potato FAQs