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this post was submitted on 23 Sep 2023
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Are the peels eaten in the east? I remember telling some Eastern European friend that for more recipes I usually keep the peel and eat it and some told something on the lines of that only being possible because in west Europe we ate “Young” potatoes, while they grew them for longer time and the peel becomes thicker and less palatable. It was long ago, might be misremembering
I imagine it has quite a bit to do with the variety of potato grown as russet potato skins can be surprisingly thick and Yukon gold are razor thin. That said, both are delicious when cooked correctly but disgusting otherwise. Russian potatoes look similar to russet potatoes, for all the good that information will do you.
Potatoes are native to the Andes where there are literally hundreds of different varieties. Every valley has its own landrace variety.
That’s probably the most delicious fact I’ll learn this week!