Know what’s on your plate
Potato skin
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 58 kcal —
- Protein 2.6 g 5%
- Carbohydrate 9.9 g 4%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 2.5 g 9%
- Sodium 10 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 11.4 mg 13%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 1 mg 6%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.24 mg 14%
- Folate (B9) 17 µg 4%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 30 mg 2%
- Iron 3.2 mg 18%
- Magnesium 23 mg 5%
- Phosphorus 38 mg 3%
- Potassium 413 mg 9%
- Zinc 0.35 mg 3%
- Copper 0.42 mg 47%
- Manganese 0.6 mg 26%
- Selenium 0.3 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 58 | 2.6 g | 9.9 g | 0.1 g |
| 1 × skin | 38 g | 22 | 1 g | 3.8 g | 0 g |
| 2 × skin | 76 g | 44 | 2 g | 7.6 g | 0.1 g |
| ½ × skin | 19 g | 11 | 0.5 g | 1.9 g | 0 g |
| 3 × skin | 114 g | 66 | 2.9 g | 11 g | 0.1 g |
| 4 × skin | 152 g | 88 | 3.9 g | 15 g | 0.2 g |
Similar foods
- Boiled potato skincooked in skin, without salt78 kcal / 100 g
- Baked potato skinwith salt198 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- White potatoflesh and skin, raw69 kcal / 100 g
- Red potatoflesh and skin, raw71 kcal / 100 g
- Potatoesraw88 kcal / 100 g
- Russet potatoesflesh and skin, raw79 kcal / 100 g
- Red potatoesflesh and skin, raw70 kcal / 100 g
- White potatoesflesh and skin, raw69 kcal / 100 g
- Russet potatoflesh and skin, raw79 kcal / 100 g
Questions about Potato skin
Can you eat potato skin?
Yes, the skin is edible when the potato is fresh and thoroughly scrubbed. Cut away green patches and discard potatoes that are very sprouted, shrivelled or bitter; cooking does not reliably remove their natural toxins.
How do you make crispy potato skins?
Scrub and dry the potatoes, bake them whole at 200 °C until tender, then halve and scoop out most of the flesh. Brush the skins with a little oil and bake cut-side down for 10 minutes, then turn and bake for another 5–10 minutes until crisp.
Should you wash potatoes before peeling them?
Yes. Scrub them under running water with a clean vegetable brush before peeling, so dirt on the skin is not dragged onto the flesh by the peeler or knife.
How should you store cooked potato skins?
Refrigerate them in a covered container within two hours of cooking and eat within three to four days. Re-crisp them in an oven or air fryer rather than a microwave, which tends to soften the skin.
What do you serve with potato skins?
Crisp potato skins are often filled with grated cheese, spring onions and bacon, or topped with beans, salsa or sour cream. They also make a sturdy base for leftover chilli or cooked vegetables.
Are potato skins more nutritious than the potato flesh?
The skin provides 2.5 g of fibre per 100 g and is a source of iron. A typical potato skin portion of 38 g provides 1 g of fibre.
Source: USDA FoodData Central 170032 · per 100 g · carbohydrate per EU label, fibre excluded
