In French, pomme means apple and pomme de terre means potato. Pomme frites refer to potatoes, not apples.
Apples and potatoes don't seem that similar but they have one intriguing factor in common. When cooking, we are taught to skin them. You peel an apple to make apple pie and applesauce. You peel potatoes for French fries (pomme frites) and mashed potatoes.
The apple and potato skins are the most nutritious parts of those foods. The inside is filled with sugar (essentially). There isn't anything wrong with peeling those foods to make specific dishes. The better question is how we hang on to the nutritious parts.
The potato skin has more nutrients than its interior. About half of the fiber in a medium potato comes from the skin.
You can roast potato peels. The potato skins appetizer is a lovely way to use up the outside of the potato. They require a bit of time but have so much appeal.
You rarely find peels in mashed potatoes. Peels add flavor to homemade French fries. You have the advantage of not having to peel the potatoes.
Preserving the integrity of Belgian frites
What's Tempting: Ugly fruits and vegetables
Apple skins are a bit more flexible. You can roast the peels, slip them in a cup of tea, or save them for a smoothie. Dehydrated apple skins provide a tasty satisfying treat that will keep a long time. You can also eat apple skins as is or use them with a dip.
You are more likely to eat apple skins raw as opposed to potato skins.
Cooking shows are generally about how pretty food instead of thinking about nutrition. The apple and potato skins come with the produce. You should enjoy all of what you bought, especially with retaining all the nutrition.
photo credit: me
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