The likelihood of chemical fertilizers being present in the skin is minimal, as potato harvesting occurs after the decomposition of all previously used herbicides in the soil.
Potatoes can have either thick or thin skin, as well as white or red. This depends on the variety, which directly affects the taste qualities of the product. However, preferences here are individual: some people like one variety, while others prefer another.
Potatoes with skin can be eaten, as long as they are clean and healthy. It is also important to avoid tubers affected by the toxic substance solanine, which manifests as a green color. The skin contains more solanine than the rest of the tuber, but this does not mean that peeled potatoes are safe to eat.
If the potato is healthy, it is healthier to cook it with the skin on — either boiled or baked. This way, vitamins and minerals are better preserved.
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