by Gordon Hamilton

Created on: January 08, 2009

Modern potato peelers of course make the process of peeling a potato extremely easy. They ensure regular thickness of the peel and that we don't cut away too much of the potato along with it. We simply hold the potato in our left hand - if right-handed - and use the peeler in a scraping motion to remove all the peel.

What, however, are the disadvantages to peeling potatoes? Are there any? The simple answer is that yes, there are. Potatoes, like so many other fruits and vegetables, contain a sizeable portion of their beneficial nutrients in their skin. By peeling them, therefore, and discarding the potato skins, we are depriving ourselves of a lot of the goodness potatoes contain.

There are two ways in which we can get around this problem. The first is the most obvious and that is simply to refrain from peeling the potatoes. New potatoes in particular are delicious boiled in their skins, particularly whole baby new potatoes. They do take slightly longer to cook but try subsequently draining them, adding a knob of butter and a teaspoon of freshly chopped mint or dill weed.

Baking potatoes is the most healthy way to cook them, bar none. Naturally, it is not possible to cook them properly in this way if we peel them first. How often, though, do we see people cut open a baked potato, consume the inside and the filling, but leave the empty skin on their plate?

If we are going to peel a potato, though, what we should be thinking is how we can utilise the skin as opposed to discarding it. Yes, they are good for compost - but potato skins are far better for you than they are for your garden!

When peeling the potatoes, try to remove the peel in even sized strips. This will help to ensure even cooking and subsequent consistency. Use the peeled potatoes as required. Dry the skins well on kitchen paper.

Put a little sunflower oil in to a basin or bowl, season well with salt and add a pinch of dried sage and a pinch of dried thyme. Add the potato peelings and stir everything together very well. Pour the potato peelings on to a baking tray or sheet and put them in to a preheated oven, 400F/200C/Gas Mark 6, for ten to fifteen minutes until crisp.

Add two or three tablespoons of low fat natural yoghurt to a small ramekin or dish along with a crushed garlic clove and a teaspoon of chopped chives. Stir well.

Remove the potato peelings from the oven and serve them with the dip as an appetizer or starter, prior to their former insides coming to the table.

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