Seeing a green potato in your pantry can be alarming, but the color itself is not the main concern. Potatoes turn green when exposed to light because they produce chlorophyll, which is harmless. However, the same light exposure can increase levels of solanine, a natural toxin that may cause nausea, stomach cramps, headaches, or other digestive problems when consumed in large amounts. The key is knowing when a potato is still usable and when it should be discarded.

If a potato is firm and has only a few small green areas, you usually don’t need to throw it away. “Simply take a sharp vegetable peeler and peel away the skin deeply, removing all traces of the green layer.” Cut away the eyes and any sprouts as well. However, potatoes that are heavily green, soft, shriveled, or noticeably bitter should be discarded. Cooking does not reliably remove solanine, so boiling, baking, or frying should not be considered a solution for a badly affected potato.

The best way to prevent green potatoes is proper storage. Keep them in a cool, dark, dry, well-ventilated place, preferably in a paper bag or basket. Light and warmth encourage greening and sprouting. “Keep them away from onions,” since onions can speed up spoilage and sprouting. Raw potatoes also generally shouldn’t be refrigerated because cold temperatures can change their starches and affect their flavor and cooking quality.

It is also helpful to buy only as many potatoes as you can use within a reasonable period. Check them regularly and remove any potatoes that become soft, badly sprouted, or heavily green. When the condition is questionable, throwing the potato away is the safest choice.

Ultimately, there is no need to panic when you notice a little green on a potato. Understanding why it happens allows you to make a simple, informed decision, avoid unnecessary food waste, and keep your pantry safer. Store potatoes away from light, inspect them before cooking, and discard those that are extensively green or deteriorated.