The peel of new potatoes is edible and tastes good. However, there are sometimes reasons for peeling. However, as little as possible of the inside of the tuber should be removed. What's the best way to do this?
What is the best way to peel new potatoes?
The best way to peel new potatoes is to clean them thoroughly, cook them with the peel on and then peel the peel thinly with a knife. An incision before cooking and quenching in ice water makes it easier to remove the shell.
Why peel at all?
The earlier a potato tuber is harvested, the thinner and more tender its skin is. Since it doesn't interfere with eating and is also tasty, the question is justified as to why not all new potatoes are eaten with their skins on. These are possible reasons:
- Potatoes do not come from organic farming (harmful residues)
- Shell has green spots containing toxic solanine
- the skin of some tubers is more mature and thicker
Sometimes peeling is unnecessary
The very early potatoes have such a thin skin that it almost comes off on its own. If these specimens come from organic farming or from your own garden, it is sufficient if they are cleaned under running water and brushed with a vegetable brush.
How to peel if necessary
Early potato varieties that develop a firmer skin are, if necessary, peeled in the same way as all other types of potatoes. Depending on your preference, you can use a paring knife or a small sharp knife.
- cut out damaged areas generously
- remove green discolored parts of the tuber completely
Preserve valuable ingredients
Many he althy ingredients are said to be found directly under the peel of the potato tubers. When peeling with a knife, the peel can never be cut so thin that these ingredients are retained. Even a peeler still removes too much of the edible tuber.
If you want to prepare the new potatoes cooked, you should only clean the tubers thoroughly and then throw them into the pot with the peel on. This means that important nutrients are largely preserved.
Peel cooked potatoes
When the potatoes are finished cooking, the peel can be easily and very thinly peeled off the tubers. A small knife is a helpful tool with which you can cut into the peel and pull it completely off the cooked potato piece by piece.
Tip
If you cut the skin of each tuber all around with a knife before cooking and later quench the cooked potatoes in ice water for about 10 to 20 seconds, you can easily remove the two halves of the skin from the tuber with your fingers.
