Nutrition Diet: Is it okay to eat green fingerling potatoes?

November 6, 2025 •

4 min read

When exposed to light, potatoes produce chlorophyll, which causes them to turn green, but this process also signals the presence of the natural toxin solanine. This raises a key question for anyone concerned with a nutritious diet: is it okay to eat green fingerling potatoes?

Quick Summary

The green color on fingerling potatoes, while harmless, is a warning sign for the toxic compound solanine. Learn to assess the level of greening and bitterness to determine if a potato is salvageable by peeling or should be discarded to avoid health risks.

Key Points

Green color is a warning: Green on a potato indicates light exposure, which signals that a toxin called solanine may also be present.
Solanine is harmful: In high concentrations, solanine can cause digestive issues and neurological problems, though severe poisoning is rare.
Peeling is key: For slightly green potatoes, peel away the skin and any green flesh beneath it, as most solanine is concentrated there.
Discard if bitter: A bitter taste is a reliable sign of high solanine levels, even after cooking, and means you should throw the potato out.
Cook with caution: Cooking methods like boiling or baking do not effectively remove solanine, making peeling and careful inspection critical.
Store properly: Keep all potatoes in a cool, dark, and dry place, away from light, to prevent greening and solanine formation.

The Science Behind Green Potatoes

When a potato is exposed to light, it naturally begins to produce chlorophyll, the harmless green pigment also found in many other plants. This is the same process of photosynthesis that plants use to create energy. Unfortunately, this greening process also triggers the potato to produce a toxic compound called solanine. As a member of the nightshade family, this compound acts as a natural pesticide for the plant, concentrated primarily in the skin, sprouts, and just beneath the surface.

What Is Solanine and Why Is It Harmful?

Solanine is a glycoalkaloid that can cause gastrointestinal and neurological distress if consumed in large quantities. Symptoms of solanine poisoning can range from mild issues like nausea, diarrhea, and stomach cramps to more severe conditions, although the latter is rare. Since the green color is a visual indicator of light exposure, it's a good cue that solanine may be present, even though the chlorophyll itself isn't toxic. A bitter taste is another strong indicator of high solanine levels.

Safely Handling Green Fingerling Potatoes

For fingerling potatoes with only a slight green tinge, careful preparation can make them safe to eat. Since solanine is concentrated just below the skin, peeling is the most effective method for reducing the toxin.

Steps for salvaging mildly green potatoes:

Inspect and select: Choose fingerlings that are firm and have only minimal green spots.
Deep peel: Use a vegetable peeler or a paring knife to remove the green areas and an extra eighth of an inch of flesh around them. This is especially important for the thin-skinned fingerlings, so ensure you remove all discolored parts.
Remove sprouts: Always cut out and discard any sprouts (eyes), as they are a significant source of solanine.
Check for bitterness: Before cooking, taste a very small, peeled piece. If it has a bitter or burning taste, discard the entire potato. The risk isn't worth the small amount of food saved.
Consider deep-frying: While most cooking methods like boiling only minimally reduce solanine, deep-frying at high temperatures for at least 10 minutes has been shown to reduce solanine levels more effectively. However, peeling remains the most reliable method.

When to Throw Them Out

Not all green fingerling potatoes can be salvaged. If the potato is heavily green or has a bitter taste after peeling, it's safest to discard it. When in doubt, throw it out. The risk of even mild solanine poisoning outweighs the cost of the potato.

Preventing Potatoes from Turning Green

Proper storage is the best way to prevent your fingerling potatoes from turning green in the first place.

Store in a cool, dark, and dry place: A pantry, cupboard, or cellar is ideal. Light is the primary trigger for solanine production, so keep them away from windows and kitchen lights.
Use a breathable container: Store potatoes in a paper bag, wire basket, or burlap sack to allow for proper air circulation. Avoid airtight plastic bags, which trap moisture and promote spoilage.
Separate from other produce: Do not store potatoes near onions or apples, as the gases they release can accelerate sprouting and decay.
Purchase only what you need: Buying smaller quantities that you can use in a short timeframe minimizes the risk of them greening in storage.

Comparison Table: Green vs. Safe Potatoes


Feature	Slightly Green Potato	Heavily Green or Bitter Potato
Appearance	Mild, localized green spots, firm texture.	Deep green, widespread discoloration, possibly soft or wrinkled.
Smell	Normal earthy smell.	Can have a bitter or off-putting odor.
Taste	Should be normal after peeling. Test for bitterness before cooking.	Bitter or burning sensation, even after peeling.
Safety Action	Peel deeply to remove all green flesh and sprouts.	Discard completely. The risk of high solanine levels is too great.

Fingerling vs. Other Potatoes

From a food safety perspective regarding greening, fingerling potatoes are no different than other potato varieties like Russets or Yukon Golds. They are all members of the Solanum tuberosum species and produce solanine when exposed to light. The only difference is that fingerlings are smaller, which means a higher surface-area-to-volume ratio. This could potentially concentrate more solanine in the skin relative to the overall size, making it even more crucial to peel thoroughly or discard if heavily green.

Conclusion: Navigating the Nutritional Grey Area

In summary, the answer to whether it’s okay to eat green fingerling potatoes is a qualified “yes,” but only with extreme caution and proper preparation. While the green color itself isn't the danger, its presence is a crucial signal that toxic solanine levels may also be elevated. For slight greening, peeling deeply and removing sprouts can be enough to ensure safety, provided there is no bitter taste. However, heavily green or bitter potatoes should always be discarded. Proper storage is the most effective preventative measure. By being mindful of these simple rules, you can continue to enjoy the nutritional benefits of fingerling potatoes without any health concerns.

For more information, the University of Alaska Fairbanks provides a detailed guide on the causes and concerns of greening in potatoes.

Frequently Asked Questions

Potatoes turn green because exposure to light, even artificial light, triggers them to produce chlorophyll, the green pigment found in many plants. This process also stimulates the production of solanine.

Consuming a very small amount of a slightly green potato is unlikely to cause serious harm for a healthy adult. However, if the potato tastes bitter, it's best to discard it to avoid the risk of solanine poisoning, which can cause symptoms like nausea and diarrhea.

No, cooking methods like boiling or baking are not effective at removing solanine. Some studies show that only high-temperature deep-frying can significantly reduce the level, but peeling is the most reliable method.

Symptoms of solanine poisoning can include nausea, vomiting, abdominal pain, diarrhea, headaches, and dizziness. In rare, severe cases, more serious neurological effects can occur.

Store fingerling potatoes in a cool, dark, and dry place, such as a pantry or cellar. Keep them in a paper bag or a wire basket to ensure good air circulation, and keep them away from direct sunlight.

If there is only a small, localized green spot, you can safely trim it away, along with about an extra eighth of an inch of flesh. However, if the greening is widespread or the potato tastes bitter, it's safest to discard the entire potato.

Fingerling potatoes are not inherently more susceptible to greening, but their smaller size and thinner skin can mean that greening (and thus potential solanine production) is more pronounced relative to the potato's total volume. Proper storage is key for all potato types.