Cooking and Baking

Potatoes with some green tinge - what do you do?

I have read lots of conflicting information about this - some say just cut out the greenish spot (and I don't mean full-on green, just a faint green tint at the surface of the skin), and some say throw away the whole potato because it's infected with a "deadly toxin." I know I've eaten scores of greenish potatoes in my life, and I don't think I've gotten sick from them once. But since reading the "deadly toxin" thing, I've been seeing green in even perfectly good!


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