Nekkid or No?

[jaF0]

Yer 'taters that is.

When you boil or fry potatoes, do you skin them first or cook with the skins on?


I prefer them on. To me all the flavor is there. Some say that's where the best nutrition is too.

 

[Porkwarrior]

Skin on after a good scrub.
Nutrition, flavour & laziness all in a nice threeway

 

[MonaLittle]

Skin on, rubbed with olive oil, garlic and sea salt and then roasted.

Sometimes I mash them with the skins on after roasting them like that. Sometimes I split them open and dbl bake them loaded with good fillings.

 

[yossi]

I prefer the skin left on my potatoes in most scenarios. It's my favorite part.

I love roasting a mix of sweet and russet potatoes with Cayenne along with salt and pepper.

 

[La damnee elle la licorne]

 

[thør]

Skin on.

For 4th of July, we often make potato salad with redskin, white and blue potatoes.

 

[gravyrug]

Some of each, really, depending on what, exactly I'm doing with them. Smashed taters get nekkid, most other ways don't. But I'm not dogmatic about it, either way.

 

[LIVINRFANTASIES]

Dollie

Yer 'taters that is.

When you boil or fry potatoes, do you skin them first or cook with the skins on?


I prefer them on. To me all the flavor is there. Some say that's where the best nutrition is too.

I mostly like everything with the skin still on.

 

[jaF0]

Smashed taters get nekkid,

I don't. I quarter/chunk'em then try to use just enough water but not too much when boiling. If I guess right, I don't have to drain any of the good stuff. There's just enough water left to aid in the schmoosing, then add some milk if needed.

 

[Hard_Rom]

Potato in their jacket. Yummy. I like them overdone with a bit of char to the skin. Spuds from the island if possible, please.

 

[TasteTheRaynebow69]

Just the skin

 

[butters]

Some of each, really, depending on what, exactly I'm doing with them. Smashed taters get nekkid, most other ways don't. But I'm not dogmatic about it, either way.

pretty much this

and unless they're being boiled for mash, i prefer to steam mine rather than boil, in their skins, and baby ones.

in almost every other scenario, it's skins on and whatever flavour yummies take your fancy - rosemary, garlic, sea salt, smoked paprika, bacon bits.....

 

[Froya]

I prefer the skins, no matter the preparation. I would peel them for mashed potatoes if I were to do them for a big family dinner, as most prefer them that way.

 

[Saint Peter]

Skins.

Always.

 

[Soraya1]

Well scrubbed, with the skin on.

 

[MistressMoira]

I'm going to roast some potatoes now with the skins removed. Crispy and fluffy inside.

 

[DMBFFF]

Skin on, even if mashed.

 

[Comshaw]

Russet's skinned most times, unless it's baked. Mashed, nakked unless they is red taters. Potato salad, reds with the skin on.

My favorite? Red potatoes, skin on, cooked in a microwave until almost done. Sliced thick, sprinkle with olive oil and a mixture of garlic powder, onion powder and grated Parmesan cheese. Bake at 400 degrees until crispy. Holy moly they are good!


Comshaw

 

[RickTango]

Yer 'taters that is.

When you boil or fry potatoes, do you skin them first or cook with the skins on?


I prefer them on. To me all the flavor is there. Some say that's where the best nutrition is too.

And leaving the skins on improves the texture, I'm all about texture.

 

[AngusBridie]

Raw Potato before working out.

 

[slutindianwife]

NOkked

 

[SissySalina]

sissy loves Nekkid of course, nothing on is the best way.