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.
According to Ana Reisdorf, MS, RD, of The Food Trends, the peel of some vegetables contains insoluble fiber, which is the type of fiber that attracts water to stool, this makes it softer and easier to pass, and, as a result, helps to promote bowel health. “It helps to keep digestion regular,” Reisdorf said.
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.
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.
Glycoalkaloids occur naturally in potatoes and are toxic to humans at high levels. Glycoalkaloids are concentrated in the peel and prolonged exposure of tubers to light will stimulate the formation of glycoalkaloids near the surface of the potato tuber. Glycoalkaloids are not broken down by cooking or frying.
Eat the skin to capture all the russet potatoes nutrition. 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!
"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."
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.
Rubbing potatoes on your skin or applying potato juice on face way too often can cause itching and irritation of the skin. Women with sensitive skin who are quick to get an allergic reaction must not use potato for the face. Other side effects may include a runny nose, breathing difficulties, and hives.
Potato allergies or intolerances may upset the digestive system as the potato substances travel through the body. Symptoms of digestive issues caused by a potato allergy or intolerance include: nausea or vomiting. gas.
Despite their nutritional content, potato skins can be difficult to digest for some people. The skin is tough and fibrous, which can make it hard for the digestive system to break down. This can lead to bloating, gas, and other digestive discomforts.
It's best to peel potatoes for dishes like mashed potatoes, scalloped potatoes, or potato salad since they should have a smoother texture. On the other hand, potato peels contain iron, fiber, vitamin B, and vitamin C, so leave the peels on if you want a nutrient boost in your dish.
"Potatoes are firmly in the buried-in-soil category, so they'll need a thorough wash before cooking," says Catt Fields White, chef and the founder of San Diego Markets and The Farmers Market Pros. "In addition to good and bad bacteria, pesticides can linger in the soil and those need to go."
Potatoes grow under the ground, in dirt, which makes them dirty. (This is science.) If you are going to eat the whole potato—skin and all—you should wash it beforehand.
Cooking them whole, with the skin on is the best way to prevent over-cooking. As soon as the potatoes are fork-tender, remove them from the boiling water immediately. When they're cool enough to handle, peel off the skins.
Experts in the field of nutrition suggest that consuming potato skins in moderation can be beneficial for digestion. The high fiber content can help to regulate bowel movements and prevent constipation.
Cook potatoes by boiling, steaming or microwaving them without adding other ingredients. Preparing potatoes in this manner will ensure that they are very low in salt, sugar and fat. 3. Another method of cooking potato the healthy way is to cook it with its skin this provides fiber to the body.
As I said, I merely took the baton and crossed the finish-line to show everyone, 1) leaving your skin on the potato is safe so long as you thoroughly scrub and rinse your potatoes prior to starting the recipe and 2) the dry pack canning method is safe and effective in home canning.
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