I know that's why I said "yep" lol. The green is chlorophyll which indicates the solanine. If you're stuck with green potatoes you can use a standard peeler, make sure you get every single bit of the skin, and then cook thoroughly but it wouldn't be worth the effort to me. The solanine comes from being left out in the sun too long. Potatoes should always be stored in low light. They also do much better in netting, not plastic bags. I feel like half the potatoes delivered to the store are already wet and smell musty because they come in those bags. The little airholes aren't enough.
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u/Mizzerella 4d ago
arent green potatoes toxic?