Tinfoil Chef

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Did you know that the lion’s share of the nutrition in a potato is within a fraction of an inch of the skin? This means that when most people peel a potato they’re actually throwing away over half of it’s nutritional potential.

The solution is easy. Don’t “peel” the potato. Instead you want to do the usual bit of removing the “eyes” and any bad spots. For the rest of the job I find that it works great to scrub the potato with one of those abrasive scrubbers that you would normally use on a counter top or a pan with a really bad mess in it. Just keep a clean one set aside for scrubbing potatoes.

Just hold the potato under running water and scrub it to remove the dirt. You can tell you’re done with it when the potato skin has gotten lighter in color and the dirt has washed away.

From there you just cut, slice, chop, dice, mash Etc.. as you normally would in any recipe. I’ve found that leaving the skins on does change the texture just a little bit and adds a slight depth to the flavor.

Not only that, but it’s way faster than traditional peeling without nearly the mess and fuss.

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