The outer skins of fruit and vegetables have a lot of flavour, vitamins and nutrients stored just under the skin that gets peeled away with the skin. To ensure I get all the nutrients, I tend to leave the skin on my potatoes, although my partner puts it down to laziness. If you can’t stand the sight, texture or even taste of the peel on your baked, boiled, roast or fried potatoes, then peel away, but there are also a couple of uses for the peel once you are done.
HOME-MADE POTATO CRISPS
You can make slightly healthy potato crisps: mix potato peels with enough lemon juice and olive oil to evenly coat them. Spread the potato peels in a layer on an oven tray and cook at 200 º C, stirring once, until golden brown (about 10 minutes). Season to taste.