The Skinny on Taters

871 Views 13 Replies 6 Participants Last post by rick alan, Oct 16, 2015

pepper grind

Discussion Starter · Oct 15, 2015

Growing up, my mom never let me eat the skin on russet potatoes, and I never understood why. Fast forward to now and I notice some restaurant will mash them right in the skin, but only if they are *******. I've also observed that an exception are tiny yellow nugget potatoes. My question is that since the skin is my favorite and I've read the healthiest part, is it safe when the potatoes have yellow skin but are large?

I'm hoping someone will tell me this is ok for all potatoes so mom quits throwing them out.

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chefross

· #13 · Oct 16, 2015

panini said:
The potato has a lot of nutrients and such just under the skin. It's proven the nutrients will leach out when boiled or baked. So for me it's a no-brainer. If the good stuff can easily leach out of the potato then bad stuff can certainly easily enter the spud, organic is the only way to go. The farmers douse the spuds while growing to reduce fungus and then they'll hit the vines with something like Round-up to get rid of the vines, then

after they harvest they are bathed in something to prevent sprouting./img/vbsmilies/smilies/eek.gif

We grow potatoes here on our farm. Reds and Yukon Golds.

We spray the plants to keep the potato bugs off. That's it.

How do you douse a potato that grows underground?

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