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A few potatoes in a bag I bought have developed green patches on the side facing the kitchen window. They are still firm, and only one has small sprouts.
I have seen conflicting advice: some people say to peel away the green areas, while others recommend discarding the whole potato. For green potato food safety, does the extent of the green colouring reliably indicate the risk, or can appearance be misleading?
Does boiling or baking change the concern about potato glycoalkaloids? I would appreciate guidance based on food-safety recommendations rather than taste-testing or family habits.
