When we’re preparing food, we get into a rhythm. I suppose that rhythm is to blame for us not using every single bit of our ingredients.
Traditionally we peel potatoes because the skin can be tough. Skin on potatoes makes for horrible mash unless you remove it. Skin on roast potatoes makes sections chewy. There are blemishes on the skin of potatoes, from where the tubers had shoots. These blemishes are perfectly edible but unsightly to some.
There’s a natural instinct to take what we cast to one side and then put it into the bin. However, potato skin is fine to eat. It contains dietary fibre, and providing you’ve scrubbed your skins clean of dirt before peeling, there is no reason why you shouldn’t cook with them. Read More