10 Peeling is overrated

Not only does eating the peels of fruits and vegetables save prep time, but it also adds fibre and nutrients to your diet. In the case of apples, they are far more nutritious eaten with the peel than without. Roast squash wedges in their skins for a more appealing presentation (pun intended), and once you roast unpeeled carrots, there’s no going back—the flavour difference is revelatory. Skins can even benefit a recipe without being in the dish. For the fluffiest mashed potatoes, boil or bake potatoes with their skins on, to protect the insides from getting waterlogged and allow the potatoes to soak up more buttery goodness. Then peel after cooking if desired.