Comments on: How can I reuse/use up potato peelings?

By: stephie

stephie — Sun, 11 Sep 2011 19:40:45 +0000

do you mean “dogs”?

By: Mary Anne Enriquez

Mary Anne Enriquez — Sat, 12 Feb 2011 10:16:52 +0000

The peelings give you fiber and nutrients. I always eat them. Then again…I love the pulp in orange juice too. its an acquired taste/ texture thing.

They are great for compost bins, and or the worm bin.

By: jan

jan — Fri, 11 Feb 2011 22:27:27 +0000

I put all peels in a blender and toss it in garden where it is food for plants and worms
all kind of peels including onion, egg shells – you name it.

By: Amy

Amy — Fri, 11 Feb 2011 14:55:20 +0000

I don’t peel potatoes – not even for mash. The skins don’t really have a flavour, so I don’t understand people not liking the ‘taste’. I think people peel them out of habit, rather than any rationale.

The only thing I’ll peel a potato for is roasts (which I make rarely) so can get the fluffy outsides. The peel is then LOVELY fried with bacon/facon and onion etc. Nomnomnom.

By: Bertie

Bertie — Tue, 02 Nov 2010 09:46:09 +0000

To those who say “why peel them in the first place” – How about “because I don’t like the skin”?

By: pamacampaholic

pamacampaholic — Mon, 01 Nov 2010 22:24:09 +0000

Thanks for the great idea! I’m trying my first batch of potato bread and wondered what I could do with the peels. Looks like I won’t be wasting a bit of any more potatoes. (I’m even freezing the boiling water for bread and soups later on) I’m off to enjoy my homemade crisps now!

By: HuntingWabbits

HuntingWabbits — Sat, 16 Jan 2010 02:54:34 +0000

I have no clue why anyone even peels them in the first place, the peel is what has iron and fiber, except for mashed potatoes. The peel-crisp idea is good though.

By: anna

anna — Thu, 10 Dec 2009 17:12:39 +0000

I never peel the potatoes. It’s the only part of them that has any taste.
One alternative for boiling – and having to peel them is to do them in oven. Cut to fries sized strips, or small cubes, or lawyers, and just bake them. Takes less time than baking them as whole, and the skin will just feel more natural addition that way. And they have more flavor than boiled ones – plus use any flavor, salt, rosemary, any spice mix you fancy…

By: Karmae

Karmae — Thu, 10 Dec 2009 11:53:38 +0000

Potato peel makes a great tasting broth! It was my broth of choice
when I was much more disciplined about what I ate. Very earthy and full of flavour.

I still use it for my curried cauliflower soup and it is perfect.

By: Covert_Operations'78

Covert_Operations'78 — Thu, 10 Dec 2009 06:48:42 +0000

No harm in cooking it for our canine furkids. We make stew for our canine babies using free-range meat, pumpkin (good for skin, hair and digestion), sweet potato (antioxidant) and peas (vitamins and fibre). Am sure clean potato peelings would be appreciated. Natural and homecooked foods (esp a good variety of vegetables) have done so much for my rescuee, Amber, who had demodectic mange when she first came to us from the animal shelter.

By: Bobbie

Bobbie — Wed, 09 Dec 2009 13:32:23 +0000

I love the idea of using these peelings for crisps. I am going to try it next time we peel potatoes. I don’t feed them to my chickens so they are compost material usually. I wonder now about using them in soups and stock. Potato water, however, is used in some recipes: See these links for 1. potato water, 2. baked potato skins.

http://www.recipezaar.com/recipes.php?foodid=11437

Skins from baked potatoes can be filled and reused for a dish:
http://www.recipezaar.com/recipes.php?q=baked&foodido=16526&srwci=&ls=d&Searchr=

By: Alice

Alice — Wed, 09 Dec 2009 13:29:45 +0000

I think people peel potatoes far more than they really need to, I know I do. I’m not sure why, I guess just because my mum always peeled them, but my partner is always surprised when I start peeling and reminds me that maybe I don’t need to. When I think about it I usually agree that I might as well not bother.

Roast potatoes are great with the skins left on, mashed potato works fine if you chop into fairly small cubes before cooking (which means they take less energy to cook too), same for potatoes in soups, boiled potatoes are a bit boring but are slightly more interesting with the skins left on, fried potatoes are nicer with the skins on…

Why not just eat all those lovely tasty fibrous skins right along with the rest of the potato? Try varieties with thinner skins if that helps.