There are numerous studies that discuss potato skin greening; their cause and effect on potatoes, and the resulting bitter flavor that results if consumed in whole or part – including how some solanine can permeate the potato. While you can safely prepare and consume slightly-green skinned potatoes by peeling away any affected surfaces – this could impart some bitter, off-flavors. When it comes to food safety it’s always best to discard any product that you suspect may be questionable. Click below for more information on this topic and one on proper potato storage, along with a few other fact sheets.
Idaho® Potato Best Practices - HERE
Greening - HERE
Potatoes and Weight loss - HERE
Nutrition in Skin vs Flesh - HERE
Carbohydrate - HERE
Idaho® Potatoes vs Sweet Potatoes - HERE
Glycemic Index - HERE
