Simon Moltoni, a third-generation potato grower and chief executive of industry body WA Potatoes, is firmly in favour of using unpeeled potatoes in cooking, even when you're making mashed potato.
"From a health point of view, and I think from a taste and texture point of view, it's much better to leave the skin on," Simonsays.
"The skin of the potato is very high in fibre, potassium, vitamin C, vitamin B — all of those good, healthy things are in high concentration in the skin."
Even when Simon does peel potatoes (his son prefers them peeled) he takes the skins and puts them in his air fryer, turning them into homemade crisps.
"They make incredibly tasty crisps. Just don't leave them in too long."
While some people may peel out of concern for pesticides and herbicides used in growing, Simon says that's not something consumers in Australia need to be concerned about.
"We have very strong rules and regulations about not only what we use on our crops, but what's actually available chemically in Australia for use by our farmers," he says.
"We are well protected in Australia so people can eat all of our fresh produce, not just potatoes, with the knowledge that we have a very stringent system.
"If they're washed, just give them a quick rinse and then leave the skin on and cook them how you choose."
A number of listeners to ABC Radio Perth say they also like to skip peeling potatoes.
We always leave skins on all veggies when cooking. When it comes to mashed potatoes, dice them up small with the skins on before cooking the spuds. This means the potatoes cook faster and the skins are just a small part of the texture. — Barb
My kids were raised from day onewith potato skins on, even in mash! — Michelle
Buy a potato ricer. Boil spuds in the skins and pass through the ricer, the skins stay behind but you keep the vitamins. — Zac
I'm a chef of 30 years. I've worked in France, UK, and Switzerland. I haven't peeled a potato at home for 29 years. — Andy
Others suggest boiling the potatoes whole, but cutting off the skin and baking it separately in oil or butter while using the softened inner for mashed potato.
Keeping skin on potatoes when boiling is the key to good gnocchi. Keeps them from absorbing too much water. (You do peel them after boiling though — keep them for making crispy tater skins). — Clare
Boil potatoes until they're not quite cooked. Then you drain all the water out and you put the lid on and you shake to softenthem thoroughly. And then you put them in in a hot baking tray that already has hot oil in it and put them in the oven. Then you get crunchy skin on the outside when you bite into your roast potato. — Julie
When it comes to making crispy potatoes with the skin on, the consensus is that a hot oven and hot oil is the best approach.
"I have the oven or the air fryer up as high as it'll go, get it hot before I put them in and that makes the best chips," Simon says.
Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions before being baked again.
has more nutrients than the interior of the potato. It has lots of fiber, about half of a medium potato's fiber is from the skin. Baked Idaho® Potato with salsa makes for a low calorie healthy lunch, try it! To learn more about potato nutrition, click HERE!
To get the most antioxidants, leave the skins on and choose colorful varieties like red and purple potatoes. The more color, the more antioxidants. Plus, the skin of some potatoes can have up to 12 times more antioxidants than the flesh. Baked potato skin is a great source of potassium and magnesium.
As well as fibre, potato skins also contain other important nutrients including antioxidants, potassium and vitamin C. Vitamin C supports a healthy immune system, and potassium can help regulate blood pressure which keeps your heart healthy.
Keep the peels on potatoes to reap the nutritional benefits.
So, leave the peels on regardless of the type of potato you're eating and the dish you're making to add extra fiber content into your diet. Potato peels also contain a good source of iron, zinc, calcium, vitamin B, and vitamin C.
You don't need to peel new potatoes; just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain.
While the skin does contain approximately half of the total dietary fiber, the majority (> 50%) of the nutrients are found within the potato itself. The only nutrient significantly lost when the skin is removed is fiber. Potassium and vitamin C are found predominantly in the flesh of the potato.
"From a health point of view, and I think from a taste and texture point of view, it's much better to leave the skin on," Simon says. "The skin of the potato is very high in fibre, potassium, vitamin C, vitamin B — all of those good, healthy things are in high concentration in the skin."
Depends on the potato. If there is any sign of green colour on the skin, it must be removed. It has chemicals in it that are very bitter and will mildly burn the mouth. These are toxic and can give you an upset stomach if you eat much of the green stuff.
The experts at the Idaho Potato Commission — people who know their potatoes — recommend boiling potatoes with the skin on. This keeps the nutrients inside the potato during the cooking process and adds a bit of flavor and texture to the finished product as well.
Peeled and refrigerated potatoes that aren't soaked will still be safe to eat the next day, but the chemical reaction caused by exposure to oxygen will turn your spuds a weird pinkish/brown color.
Same goes for potatoes that have gone mushy or wrinkly—those are tell-tale signs of spoilage. In summary: It's probably not worth it to save a few tubers past their prime if they're sprouted and/or green.
The potato skin has more nutrients than the interior of the potato. It has lots of fiber, about half of a medium potato's fiber is from the skin. Baked Idaho® Potato with salsa makes for a low calorie healthy lunch, try it!
According to the Centers for Disease Control and Prevention (CDC), at a minimum, potatoes should be rinsed under running water before cutting. This is crucial, even if you plan on peeling them, because germs on the outer skin can infiltrate the inside of your spuds when you cut them.
Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system. Potato skin contains fiber, which is important for digestive health.
So, experts agree that steaming and air frying your potatoes is the best way to cook them for healthy weight loss. They also recommend cooking with minimal oil with unsaturated fats like avocado oil and choosing toppings and herbs that are low-calorie and anti-inflammatory.
Nutrient-dense: Potato peels are packed with essential nutrients, including vitamins, minerals, and fiber. They are particularly rich in potassium, a mineral crucial for maintaining electrolyte balance, regulating blood pressure, and supporting muscle and nerve function.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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