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Posted

My moma always used to tell us that the vitamins [and flavor] is in the skins. that was 30+ yrs ago in the US, when things were much safer.

Now, here in LOS, where some of the potatoes are from China, maybe it's a different story. I don't peel them, but scrub them hard with a steel pot scrubber because I like the taste of potato skins.

What do others do???

Posted

Depends what I am making, if potato wedges then scrub them, if Potato Salad then boil them with the skins on and them remove the skins after boiling.

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