Your Guide on How to Remove Pesticides from Potatoes for a Safer Diet

October 22, 2025 •

4 min read

According to the Environmental Working Group (EWG)'s 2025 Shopper's Guide, conventional potatoes frequently contain high levels of the pesticide chlorpropham, making it crucial to know how to remove pesticides from potatoes to reduce your exposure. Properly cleaning your produce is a key step toward a healthier and more mindful nutrition diet.

Quick Summary

Proper washing is essential for conventional potatoes, which often carry pesticide residue. Methods like scrubbing under running water, using a baking soda or vinegar soak, and peeling can significantly reduce contaminant levels. These simple, at-home techniques help ensure safer produce preparation and promote a healthier diet.

Key Points

Pre-Washing is Key: Always wash potatoes thoroughly under running water and scrub them with a firm brush, even if you plan to peel them, to prevent cross-contamination.
Baking Soda Soak: For a highly effective cleaning solution, soak potatoes in a mixture of water and baking soda for 15 minutes before scrubbing and rinsing.
Vinegar Soak Alternative: A soak in a solution of one part white vinegar to three parts water is also very effective at dissolving certain pesticide residues and killing bacteria.
Peeling is a Powerful Tool: Removing the skin is the most effective way to eliminate surface pesticides and those absorbed systemically, though it does remove some nutrients.
Consider Organic Options: When possible, choose organic potatoes to significantly lower your overall exposure to specific pesticides like chlorpropham.
Avoid Harsh Chemicals: Never use dish soap, bleach, or other detergents to wash produce, as they can be absorbed and pose health risks.

The Hidden Concern: Understanding Pesticides on Potatoes

Potatoes are a staple in many diets, enjoyed in various forms from fries to mashed potatoes. However, because they grow underground, they are susceptible to absorbing chemicals and carry soil-borne residues. Conventional potatoes, in particular, are grown using a number of pesticides to protect them from insects, weeds, and disease, which can leave lingering residue on the final product. For instance, a 2025 EWG report highlighted significant levels of chlorpropham—a sprout inhibitor banned in the EU—on 90% of US potato samples. While regulatory bodies set maximum residue limits (MRLs), simple home-washing techniques can further reduce your exposure and contribute to a cleaner, more nutritious diet.

Proven Methods for a Thorough Clean

Effective pesticide removal goes beyond a quick rinse under the tap. By using common household ingredients, you can significantly increase the efficacy of your cleaning process. It is always best to wash potatoes right before cooking, as washing and then storing can promote bacterial growth.

The Scrub and Rinse Method

The most basic yet crucial step is a thorough wash under cold, running water. According to the CDC, rinsing produce is a minimum requirement for food safety. For potatoes, which have a firm, textured skin, a vegetable brush is your best tool. The mechanical action of scrubbing under the water helps dislodge dirt, debris, and surface-level pesticide residues. This method is especially important before peeling, as it prevents contaminants on the skin from transferring to the edible flesh via a knife or peeler.

The Baking Soda Soak

Research has shown that soaking produce in a baking soda solution is highly effective for removing certain surface-level pesticides. The mild alkalinity of the baking soda helps to break down pesticide compounds. The method is simple:

Fill a large bowl or a clean sink with cold water.
Add 1 teaspoon of baking soda for every 2 cups of water.
Submerge the potatoes completely in the solution.
Let them soak for 12 to 15 minutes.
After soaking, use a vegetable brush to scrub the skins.
Rinse thoroughly under cold, running water to remove any remaining residue and the baking soda solution.

The Vinegar Solution

Another effective option is a vinegar and water soak. Vinegar's acetic acid can help dissolve certain pesticide chemicals and also has antimicrobial properties.

Mix one part distilled white vinegar with three to four parts cold water in a bowl.
Soak the potatoes for 10 to 15 minutes.
Use a vegetable brush to scrub the skins before rinsing.
Rinse the potatoes completely with cold, running water to remove the vinegar taste.

The Peeling and Cooking Factors

Peeling potatoes is an extremely effective way to remove pesticide residue, especially for systemic pesticides that are absorbed into the plant's tissue. While peeling may remove some nutrients found in the skin, it can provide peace of mind regarding chemical exposure. Additionally, cooking methods such as boiling, blanching, or frying can further reduce certain pesticide levels, though it is not a primary cleaning method.

Comparison of Pesticide Removal Methods

This table provides a quick overview of the most common methods for cleaning potatoes, comparing their effectiveness, effort, and impact on nutritional value.


Method	Effectiveness on Surface Pesticides	Effort Level	Impact on Nutrients	Best For
Cold Water Scrub	Moderate (Removes dirt and some surface residue)	Low	Minimal (preserves skin)	Quick cleaning when consuming the skin.
Baking Soda Soak	High (Breaks down certain chemical compounds)	Medium	Minimal (preserves skin)	Maximizing surface cleaning while keeping the skin.
Vinegar Soak	High (Dissolves residues, kills bacteria)	Medium	Minimal (preserves skin, but can affect taste)	Effective deep cleaning, good for bacterial concerns.
Peeling	Very High (Removes skin-absorbed chemicals)	High	High (removes nutrients in the skin)	When pesticide exposure is a significant concern and skin removal is acceptable.
Cooking	Moderate (Reduces some levels further)	Varies by method	Varies by method	An additional layer of reduction, not a primary cleaning step.

Additional Considerations for Reducing Pesticide Exposure

In addition to thorough washing, you can take other steps to minimize pesticide intake from potatoes and other produce. One option is to choose organic produce when possible. While not entirely free of pesticides due to cross-contamination, organic potatoes have significantly lower levels of specific chemicals like chlorpropham. The Environmental Working Group (EWG) publishes an annual "Dirty Dozen" list, which identifies produce with the highest pesticide loads, and potatoes often appear on this list, making them a prime candidate for prioritizing organic purchases. You can find more information on their official website at the Environmental Working Group.

Conclusion

Integrating effective cleaning methods into your food preparation is an essential part of a holistic nutrition diet. While no single method can guarantee 100% pesticide removal, using a baking soda or vinegar soak followed by a vigorous scrub can significantly reduce residues from your potatoes. For those most concerned about chemical exposure, peeling or opting for organic potatoes provides further reassurance. By taking these simple, proactive steps, you can enjoy this versatile and nutritious vegetable with greater peace of mind.

Frequently Asked Questions

The most effective method for removing surface-level pesticides from potatoes is soaking them in a baking soda solution (1 tsp baking soda per 2 cups cold water) for 15 minutes, followed by a thorough scrub with a brush and a cold-water rinse.

Washing potatoes in plain water, especially with a brush, removes dirt and some surface residue. However, studies show that solutions like baking soda or salt water are significantly more effective at removing pesticide residue.

Peeling potatoes is very effective at removing both surface and systemic pesticides, but it also removes many nutrients and fiber contained in the skin. For maximum nutrient retention, using a baking soda or vinegar soak is a better option.

No, you should never use dish soap, bleach, or other harsh chemicals to wash potatoes or any other produce. These substances can be absorbed into the potato and are not safe for consumption.

Yes, even organic potatoes should be washed. While they contain significantly fewer pesticides, they can still have dirt, bacteria, and potential cross-contamination from other produce. Always wash all produce before eating or cooking.

Cooking methods such as boiling, blanching, or frying can reduce some pesticide levels. However, washing should be considered the primary step for removal, with cooking acting as a supplementary measure, not a replacement.

Potatoes are often cited for high pesticide residue because they grow in the soil, exposing them to chemicals that can be absorbed. Conventional farming practices frequently use pesticides and sprout inhibitors like chlorpropham, which often appear in high concentrations.