> Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. Boiling potatoes reduces t

> Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. Boiling potatoes reduces the solanine levels by only 1.2%, making it an ineffective way to decrease the concentration of glycoalkaloids in potatoes.[23] Deep-frying at 150 °C (302 °F) also does not result in any measurable change. Alkaloids like solanine have been shown to start decomposing and degrading at approximately 170 °C (338 °F), and deep-frying potatoes at 210 °C (410 °F) for 10 minutes causes a loss of ∼40% of the solanine.[24] However, microwaving potatoes only reduces the alkaloid content by 15%. Freeze drying and dehydrating potatoes has a very minimal effect on solanine content.[25][26] > The majority (30-80%) of the solanine in potatoes is found in the outer layer of the potato.[26] Therefore, peeling potatoes before cooking them reduces the glycoalkaloid intake from potato consumption. Fried potato peels have been shown to have 1.4–1.5 mg solanine/g, which is seven times the recommended upper safety limit of 0.2 mg/g.[18] Chewing a small piece of the raw potato peel before cooking can help determine the level of solanine contained in the potato; bitterness indicates high glycoalkaloid content.[18] If the potato has more than 0.2 mg/g of solanine, an immediate burning sensation will develop in the mouth.[18]