Small plain fully cooked potato pieces are safe. Avoid raw, green, sprouted, fried, and heavily seasoned preparations. Raw or sprouted potatoes can contain higher solanine levels.
Potatoes are starchy tubers sold as russet, red, yellow, and specialty varieties used in baked, mashed, roasted, and boiled dishes. They provide carbohydrates and potassium.
Potato dishes are often prepared with butter, milk, cream, cheese, bacon, and seasonings like garlic or onion powder, making dishes much richer than plain cooked potato.
Fried forms, salty toppings, and heavily seasoned sauces add further risk. Green or sprouted potatoes should be trimmed or discarded.
