Skins on the potatoes or off?

[Hector]

Now that's my kinda steak, Pittsburgh style friggin' rules, man, that picture is orgasmic, lol.

[madmarva]

That photo looks great to me. Medium rare is perfect. But too each his own.

[Rallygirl]

For mashed potatoes, I like reds with the skins left on.
For steak or prime rib, it had better be nice and pink.

[kingdom warrior]

For homemade french fries, both, as french fries with crispy skins are also delicious.

I skin them for potato salads too.

I also tend to leave the skin on for soups, they hold up better.

What the Chef said....

[Earth 2 Chris]

I usually like my steaks medium well, but for prime rib, I'll take 'em how they cook 'em. It's meant to be closer to rare.

As for taters, I like 'em either way. I eat the skin when baked, but I can take mashed, or smashed, with the skins.

Chris