Francisco Diez-González, Food Safety Expert: «If the Potato Has Many Shoots, the Safest Thing Is to Throw It Away»

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Green areas, soft texture and bitter taste may reveal a high concentration of glycoalkaloids that cooking does not always completely eliminate

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We open the closet, a smell of soil goes up. At the bottom of the bag, a few potatoes have allowed to grow white filaments. Their skin has been pleated. We hesitate immediately: pot or trash? Between the fear of a risky food and the desire to avoid wastage, the doubt settles. Yet, a sprouted potato is not automatically condemned. Three details decide its fate. Looking at texture, germs and color, we quickly cut between cooking, peeling more wide…