Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant
Raw potatoes certainly are mildly toxic, it’s not just undigestible starches.
Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.
They’re no more toxic than cooked potatoes, unless you only eat microwaved ones.
Raw potatoes certainly are mildly toxic, it’s not just undigestible starches.
They’re no more toxic than cooked potatoes, unless you only eat microwaved ones.