14.06.2024


Nutrition Notes

Is Potato Skin Good for You?

When we peel our potatoes and toss the skins into the compost pile, we’re throwing away more than half of the potato’s fiber. The skin also contains vitamins and minerals, as well as antioxidants. Cook potatoes with the skin on as often as possible—or make this recipe and eat just the skins (but save the potatoes for another dish)!


Do Potato Skins Have Fewer Carbs Than the Rest of the Potato?

Yes, they do. According to the USDA, one potato skin has about 28 grams of carbohydrates and 5 grams of fiber, while the flesh of a medium potato (without the skin) has about 34 grams of carbs and 2 grams of fiber.



Tips from the Test Kitchen

Can I Make Potato Peel Chips in an Air Fryer?

Yes, you can! To make potato peel chips in an air fryer, lightly coat an air-fryer basket with cooking spray. Place just enough of the potato peels in the basket to form a single layer. Cook at 400°F until crispy, about 10 minutes, flipping halfway through. Using tongs, carefully remove the potato peel chips from the air fryer to a plate. Toss immediately with any desired seasonings. Repeat with the remaining potato peels.


What Recipes Can I Make with the Reserved Peeled Potatoes?

Use the peeled potatoes for side dishes throughout the week, like Buttermilk Mashed Potatoes with White Pepper, Artichoke-Potato Gratin or Crispy Oven-Baked Fries. Dice the potatoes and cook them alongside roast chicken, or make a creamy potato soup for dinner.


Can I Make Potato Peel Chips Ahead?

Yes, you can make them ahead and store in an airtight container for up to 3 days.



Frequently Asked Questions

Can I Use Other Types of Potato Peels?

Try this recipe with sweet potato peels, which are completely edible and just as delicious as russet potato peels.



Variations to Try

  • 1/4 teaspoon each nutritional yeast and garlic powder
  • 1/4 teaspoon each garlic powder and finely chopped fresh rosemary
  • Salt and vinegar (soak the peels in malt vinegar or white vinegar instead of water) 
  • 1/4 teaspoon chaat masala 
  • 1/2 teaspoon ranch dip mix
  • 1/4 teaspoon za’atar 
  • 1/2 teaspoon taco seasoning mix

Additional reporting by Carrie Myers and Jan Valdez


Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless


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