My spouse kept insisting I peel the potatoes I used for home fries (not sure if there's another name for them, but cut the potatoes into 10-15mm chunks and cook them in a pan with oil or butter with a lid for a bit to soften them up and then raise the temp to brown the outside, I always season with garlic) until one day I "forgot" the peeler while camping and it was either try it or go hungry. Surprise surprise, they loved it
I despise mashed potatoes with the skin. I don't want random chewy bits in my creamy mashed potatoes. I'll take the small lumps of not fully mashed than having skins floating around.
For mashed potatoes, use gold or yellow potatoes. Skin is so thin that you really don't need to peel them before mashing. I prefer to use russets for baked potatoes.
Wedges, rounds, mashed, baked whole, soup, home fries, I can't imagine any of them being better without skin. Maybe hashed might be better without but I'm not sure.
They're delicious on fresh potatoes. Like it's not just more nutritious to leave the skins on, it tastes better. But I live in a cold climate so in the winter you'd usually be eating potatoes harvested in autumn at the latest, but possibly summer. The skins are nowhere near as nice then.
Give am a scrub and a wash to clean off most of the dirt and you're golden. Microbes are on everything everywhere; whatever the scrub and rinse doesn't remove, the cooking will.
26 Comments
SkyezOpen@lemmy.world · 73 pts · 10d
A trick I learned working in a diner is to boil em a bit. Skin comes right off with a scrape no problem.
The real trick is to keep the skin on. That shit is delicious. The fuck you taking the skin off for?
EggInDisguise@lemmy.blahaj.zone · 22 pts · 10d
My spouse kept insisting I peel the potatoes I used for home fries (not sure if there's another name for them, but cut the potatoes into 10-15mm chunks and cook them in a pan with oil or butter with a lid for a bit to soften them up and then raise the temp to brown the outside, I always season with garlic) until one day I "forgot" the peeler while camping and it was either try it or go hungry. Surprise surprise, they loved it
vaionko@sopuli.xyz · 9 pts · 10d
Sometimed I want mashed potatoes. Otherwise the skin stays on.
SkyezOpen@lemmy.world · 10 pts · 10d
Nah. Skinned mash is also peak tater. Try it.
ThatWeirdGuy1001@lemmy.world · 2 pts · 9d
I despise mashed potatoes with the skin. I don't want random chewy bits in my creamy mashed potatoes. I'll take the small lumps of not fully mashed than having skins floating around.
ILikeBoobies@lemmy.ca · 1 pts · 9d
Creamy? Are you trying to pass whipped potatoes off as mashed?
flambonkscious@sh.itjust.works · 3 pts · 10d
Nah, mash those skins too!
Hideakikarate@sh.itjust.works · 2 pts · 10d
For mashed potatoes, use gold or yellow potatoes. Skin is so thin that you really don't need to peel them before mashing. I prefer to use russets for baked potatoes.
cadmiumsandbox@lemmy.blahaj.zone · 8 pts · 10d
keep it on. less effort, less waste, keeps potato's shape better, adds texture
tho i get some are texture sensitive
boonhet@lemmy.zip · 7 pts · 10d
Fresh potatoes, especially homegrown? Skin is delicious. Last year's potatoes from the store? Ehhh no.
I do the polygons but mostly because it's very quick
mbp@slrpnk.net · 6 pts · 10d
Everything you speak is the gospel
Axolotl_cpp@feddit.it · 3 pts · 10d
French fries aren't the only thng you can use potato for
SkyezOpen@lemmy.world · 4 pts · 10d
Wedges, rounds, mashed, baked whole, soup, home fries, I can't imagine any of them being better without skin. Maybe hashed might be better without but I'm not sure.
zikzak025@lemmy.world · 4 pts · 10d
Potato gnocchi is one you definitely can't do with skin.
Axolotl_cpp@feddit.it · 1 pts · 10d
Potato puree
Raiderkev@lemmy.world · 1 pts · 10d
Mashed potatoes like once a year. Other than that, never.
taiyang@lemmy.world · 14 pts · 10d
Yes, but the anime episode of you peeling potatoes also made a bunch of kids have seizures, too.
bedwyr@piefed.ca · 13 pts · 10d
I eat the skins, it's the most nutritious part actually.
It's dumb to remove it, it doesn't taste bad, it doesn't have a weird texture. There is no reason to remove the skins.
boonhet@sopuli.xyz · 7 pts · 10d
They're delicious on fresh potatoes. Like it's not just more nutritious to leave the skins on, it tastes better. But I live in a cold climate so in the winter you'd usually be eating potatoes harvested in autumn at the latest, but possibly summer. The skins are nowhere near as nice then.
000@lemmy.dbzer0.com · 1 pts · 9d
But what about all the dirt and microbes on the skin
SuperNovaStar@lemmy.blahaj.zone · 5 pts · 9d
If we call them "minerals" will it seem better?
McGuirk808@lemmy.world · 3 pts · 9d
Give am a scrub and a wash to clean off most of the dirt and you're golden. Microbes are on everything everywhere; whatever the scrub and rinse doesn't remove, the cooking will.
bedwyr@piefed.ca · 1 pts · 9d
Most natural microbes on fruit and vegetables are good for the microbiome.
But potatoes have to be cooked for a long time, so that's not an issue. Dirt is washed off.
Skullgrid@lemmy.world · 7 pts · 10d
just get her to peel some Butternut squash and feel better about yourself
KernelTale@programming.dev · 3 pts · 10d
You are not really supposed to use knife but a peeler.
ApplyingAutomation@lemmy.world · 2 pts · 10d
Stuff made here recently made a machine for this