Green potatoes contain solanine, a toxic compound that can cause nausea, headaches, and even more severe health issues when ingested. This green coloration typically occurs due to exposure to light, which not only increases solanine levels but also alters the taste of the potato. It’s important to check for any green spots before consuming potatoes.

If potatoes are green or sprouted, it is safest to discard them entirely. Cooking does not eliminate the risks posed by solanine. To ensure your safety, always store potatoes in a cool, dark place and discard any that show signs of greening or sprouting.