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What's the most efficient way for peeling potatoes by hand?
(sh.itjust.works)
Like, I get comments from people telling me it's weird I always try to peel potatoes like I am trying to make the worlds longest 1-piece potato peel. To me it feels way for efficient and fun to continu down a potato in 1 peel, while circling around it, instead of randomly scraping a hundred different pieces of peel off and having to reintroduce the cutter knife to the potato for every piece.
Given that the skin has up to 12 times the nutrients of the entire potato it covers I personally stopped peeling my potatoes in most situations. It also adds a great crispy texture when you're roasting or frying. With that said, you do you when peeling. If it's cathartic to peel it all in one piece go for it. Or you can cut the potato in half and simply use a knife to trim the skin off like a sweet potato.
That's not true. For a potato, about half the total fiber is found in the skin. No other nutrients are drastically reduced.
Source
You should NOT do this with Potatoes. Their skin contains Solanine, which is a nightshade toxin.
Other veggies and fruits yes, but not potatoes. Other nightshades like Tomatoes and Pepper are way different.
Fresh or properly stored non "green" potatoes should be safe to eat with the skin, as the solanine content is usually below the threshold of 100mg per kg, as I understand it according to this Source. What I found interesting is that the Solanine apparently accumulates in frying oil (it starts breaking down at about 170°C according to Wikipedia) which might be troublesome since some places swap frying oil infrequently.
Interesting!
Rather peel, peel is gross. I prefer simply boiled and salted, without skin.
Should be worth noting that the skin of potatoes contains toxins.
The toxins exist throughout the skin, but in smaller concentration than in the sprouts and green parts. Doesn't mean that the skin is inherently unsafe to eat, but you probably should peel it if you eat potatoes regulary, or if you're cooking for children, old people or someone immunocompromised.
Toxins exist in the water you drink and the air you breathe, unless you distill the water to the point of actually being dangerous to consume.
A small concentration of toxins is absolutely unavoidable. The presence in potato skins is pretty negligible.
You do you, I'm just going by the recommendation of my local health advisor.
Does he enter the room and say "Hi everybody"?
I think cooking goes a long way to dealing with the toxins, also. Raw potatoes are very toxic.
No, alcaloids are stable under heat, that's why you should also discard the water when cooking potatoes with skin.
you seem knowledgeable about potatoes. Is it okay to let the water cool down and water outside plants with it?
I don't know, but if you let it sit on your stove for a few days you can develop a really impressive stink!
try it after you boiled it together with some brocolli
Not that I ever reused the potato cooking water, but TIL. Thank you.
Yeah, except for mashed potatoes the skin stays on.
Nope, skin stays in for mashed as well. Mashed red potatoes with skins, a few lumps & loads of roasted garlic!
Worth mentioning that different types of potatoes have more and less pleasant skins to eat, so it depends