We’ve all heard it before: the peel is where all the vitamins live! Because of that, lots of folks love eating their potatoes skin-on, especially when it comes to those tender, thin-skinned new potatoes. But while the skin adds great texture and nutrients, there are a few times when you’re actually better off reaching for the peeler.
Green Spots? Watch Out for Solanin
If you spot green patches on your spuds, it’s best to be careful. Those green areas are a sign of high levels of alkaloids—specifically solanine. This is a natural toxin the plant produces, and unfortunately, cooking doesn’t destroy it. Since solanine is found in the skin and throughout the rest of the plant, you should avoid eating potatoes that have turned green. If you just see a tiny green spot, make sure to cut it out very generously before cooking.
Storage Matters
To keep your harvest safe, proper storage is key. Potatoes are a bit picky; if they get too much light, too much heat, or even too much cold, they start producing those toxins as a defense mechanism. Damage during transport can also trigger this, so handle your spuds with care!
Stick to Organic if You’re Eating the Skins
According to nutrition experts, it’s generally not a great idea to eat the skins of conventional store-bought potatoes. Why? Because they are often treated with sprout inhibitors or anti-mold agents after they’re harvested to help them last longer on the shelf. If you really want to enjoy potatoes with the skin on, look for “untreated” labels at the store—by law, they have to be marked if they’ve been sprayed with those chemicals.
Homegrown Organic Goodness
The best way to ensure a safe, skin-on meal is to grow your own! Organic potatoes from your backyard garden aren’t treated with those harsh chemical inhibitors. As long as they’re fresh and haven’t turned green, you can enjoy them skin-on without a second thought.
The “Boil First, Peel Later” Trick
If you aren’t planning on eating the skin but want to keep all those healthy nutrients inside, try this: scrub the potatoes clean and boil them with the skins still on. Once they’re cooked, the peel will slide right off with a sharp paring knife. You’ll end up with a much more nutritious potato than if you had peeled it while it was raw!
