Whether or not to leave the skin on french fries is a common question for home cooks. The skin contains additional nutrients and fiber, but some prefer french fries without it. There are pros and cons to consider when deciding to peel french fries or leave the skin on.
Quick Answer
The quick answer is that it’s a personal preference whether to leave the skin on french fries or peel them. Leaving the skin on provides more nutrients, fiber, and texture, but some people don’t like the taste or texture of the skin. Peeling them creates a softer fry, but removes beneficial nutrition. When cooking at home, try both ways and see which you prefer!
Nutritional Difference
Potato skins contain a significant amount of nutrients and fiber that get lost when the potatoes are peeled. Some key differences in nutritional value between fries with skin versus peeled are:
- Fiber – A medium skin-on potato has 3g of fiber, while a peeled potato has 2g.
- Potassium – Skins provide 12% of the recommended daily potassium. This mineral is reduced with peeling.
- Iron – Potato skins provide small amounts of iron that benefit nutrition.
- Magnesium – Skins contain magnesium that is good for muscle and nerve function.
- Zinc – Zinc in skins helps immune system function and metabolism.
- Vitamin B6 – Skins have vitamin B6 that supports red blood cell production.
- Vitamin C – A skin-on potato has about 50% more vitamin C than peeled.
Overall, leaving the potato skin on fries boosts their nutritional value in several ways. If you peel them, you’ll reduce the fiber, vitamins, minerals, and phytochemicals.
Texture Difference
In addition to nutrition, the skin also impacts the texture of french fries. Some key texture differences include:
- Crispiness – The skins tend to get crispier than the inside potato when fried.
- Softness – A peeled fry will be softer without the skin.
- Chewiness – Skins add a chewy, toothsome texture.
- Mouthfeel – Skins change the feeling against your tongue and palate.
Whether the texture is better or worse comes down to personal preference. Some people don’t like the slippery mouthfeel or added chewiness of skins. Others enjoy the crispiness and texture contrast they provide.
Flavour Difference
Along with texture, leaving the skins on impacts the flavor of french fries as well:
- More potato flavour – Skins add more earthy, potatoey flavour.
- Bitterness – Skins can sometimes add a subtle bitterness.
- Richness – The skins impart a richness from their small amounts of fat.
- Sweetness – Compounds in the skin add a touch of sweetness.
Once again, whether the flavor is better or worse with skins is a subjective matter. Some enjoy the full potato flavor and richness they add. Others find them bitter or distracting from the interior potato flavor.
Fat Absorption
Since french fries are fried in oil, their level of fat absorption can also differ:
- More oil absorption – Skins have a tendency to soak up more oil when fried compared to peeled potatoes.
- Greasiness – The extra oil uptake can lead to greasier fries.
- Sogginess – More oil absorption can make fries lose crispiness and become soggy.
- Heavier – The added oil makes skin-on fries heavier and richer.
With peeled fries, you may be able to reduce the amount of oil absorbed and have them turn out less greasy. But the skins also add structural integrity that helps them maintain their shape when frying in hot oil.
Preparation Time
Peeling and slicing potatoes takes extra preparation time. Leaving the skin on saves time:
- Peeling – Peeling with a vegetable peeler takes 1-2 minutes per potato.
- Slicing – With skins on, you can slice quickly without potential knicks.
- Washing – No need to wash after peeling to remove starch.
- Tool cleaning – Don’t have to clean peelers or scrub surfaces.
Altogether, peeling potatoes can take 5+ minutes more prep time per pound. Prepping skin-on fries is quicker and easier.
Cost Difference
Removing potato skins results in some product loss and waste. Keeping the skins on is more cost effective:
- Yield – Up to 20% of a potato’s flesh is lost when peeling.
- Waste – Peels and trimmings add organic waste.
- Expense – Buying peeled, pre-cut fries costs more.
- Value – More potato per pound when bought and prepared with skin on.
Getting fries ready with the skins on provides more edible product for your money. Going through the peeling process reduces usable potato compared to leaving the skin intact.
Conclusion
When deciding whether to leave the skin on fries, consider these main takeaways:
- Nutrition – Skins add fiber, vitamins, minerals, and phytochemicals.
- Texture – Skins provide crispiness and a chewy contrast.
- Flavor – Skins impart more potatoey, earthy taste.
- Fat/oil – Skins tend to absorb more oil when fried.
- Time – Peeling and prepping takes 5+ extra minutes.
- Cost – Peeling reduces usable potato weight.
In the end, it comes down to your preferences. Try fries both ways and decide if you like them better with or without the skins. Either way can result in crispy, delicious fries through proper slicing, soaking, frying, and seasoning.
Frequently Asked Questions
Why are potato skins good for you?
Potato skins contain a significant amount of nutrition that gets lost when peeled. Skins provide extra fiber, potassium, iron, zinc, vitamin C, vitamin B6, and beneficial plant compounds. All of these boost the nutritional value of any potato dish.
Do potato skins have a purpose?
Yes, potato skins serve several useful purposes:
- Nutrition – Packed with fiber, vitamins, minerals, and antioxidants.
- Texture – Provide crispiness and contrast to the softer interior.
- Flavor – Contribute an earthy, potatoey taste.
- Structure – Skins hold shape and don’t fall apart when frying.
- Protection – Shield the inner potato from damage and drying out.
Why do fast food restaurants remove potato skins?
Most fast food chains remove potato skins for a few reasons:
- Consistency – Peeling helps standardize texture and flavor.
- Preference – Many customers expect fries without skins.
- Cost – Industrial peelers reduce labor for high volume.
- Timing – Pre-peeled and frozen fries speed up kitchen prep.
It ultimately comes down to delivering a familiar, consistent product at high volumes.
Should I peel russet potatoes for fries?
For russet potatoes, it’s optional whether to peel them or not. Benefits of peeling russets include:
- Smooth texture – Removes the drier, flakier skin.
- Absorption – Promotes even cooking and oil uptake.
- Appearance – Provides a uniform golden color.
But leaving the skin on provides more nutrients and fiber. Try frying russets both ways to decide which you prefer.
Do you peel sweet potato fries?
It’s recommended to peel sweet potatoes for fries. Reasons to peel them include:
- Moisture – Removing the skin prevents burning or drying out.
- Softness – Peeling allows them to cook soft all the way through.
- Sweetness – Skins can have a slightly bitter taste.
- Appearance – Provides an evenly caramelized exterior.
The thin, drier skin of sweet potatoes is best removed for the highest quality fries.
Should I soak potatoes before frying?
Soaking raw fries in cold water for at least 30 minutes before frying helps remove surface starch. Benefits of soaking include:
- Crispness – Less surface starch prevents burning or mushiness.
- Browning – Soaking encourages even golden browning.
- Clumping – Prevents fries from sticking together in the oil.
- Soft interiors – Allows insides to fully cook without overdoing the outside.
Just pat the fries dry before frying to get maximum crispness after soaking.