Last reviewed: August 2026
Cooked, plain potato is generally fine in small amounts, but raw potato and green-tinged potato or potato plants contain solanine and should be avoided entirely.
Potatoes belong to the nightshade family. Raw potato, potato skins, and any green-tinged flesh contain elevated levels of solanine, a compound that's toxic in sufficient quantity, causing GI and neurological symptoms. Cooking substantially reduces solanine levels, which is why fully cooked, plain potato carries much lower risk than raw.
General veterinary toxicology consensus, cross-referenced against the Merck Veterinary Manual and ASPCA Animal Poison Control Center food hazard references. See How We Source This for our methodology.
This page is general educational information, not a substitute for veterinary advice.