The message
from "Alan Holmes" contains these words:

This is the bit I don't understand, when I cooked them with the skins on,
the 'skin', when I tried to remove it, was nearly a qusrter of an inch
thick, nothing like boiling potatoes in their skins when they do slip off
very easily.

I'd have put the thickness more like a sixteenth of an inch...

Mind you, you can always eat the insides as a vegetable and liquidise
the skins (and the layer underneath) for soup.

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Rusty
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