: Red Potato Skins Tough in Stew What is the reason that I have experienced the skins of red potato being tough after cooking in beef stew. I have had to start peeling my potatoes before cooking. Would appreciate some advice.

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Red Potato Skins Tough in Stew
What is the reason that I have experienced the skins of red potato being tough after cooking in beef stew. I have had to start peeling my potatoes before cooking. Would appreciate some advice.

From the second post:
The potatoes are Red Potatoes. I cooked them in my Instant Pot, under steam pressure, for 10 minutes as directed in the published recipe. The meat of the potatoes was properly done, but the skin on the potatoes was not chewable (my term "tough").

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