Potato peels contain more iron than the flesh of the potatoes. They’re also a good source of fiber, vitamin B, and vitamin C. It’s still important to scrub the potatoes under clean water to remove bacteria.
New potatoes are great when prepared simply. Roast the tiny potatoes or steam them gently to preserve their delicious flavor.
You’ll still want to trim away blemishes with a small paring knife before you make the potatoes.
If you choose to use floury Russet potatoes for any of these dishes, cut the potatoes even smaller so you don’t end up with large bites of peel.
Keep in mind that since you’re leaving the peels on, it’s important to thoroughly cook the potatoes so the peels are tender.
Remember that it’s still important to wash the potatoes before you peel them.
If you’re making something like cold potato salad, you may want to remove the peels so they don’t separate from the potatoes when you boil them.
To make soups for picky eaters, try puréeing them. You might find that picky eaters enjoy the consistency of smooth soups instead of chunky ones.
If you’re serving the potatoes to kids, avoid using the green ones since children are more susceptible to the toxin in green potatoes.
