How much of the "bad bits" of potatoes do you remove?

[saltshaker99]

I have OCD and I don't know whether this is part of it, but I end up removing quite a lot of the potato before I cook it and I think it's excessive, I would like to try to remove less of the potato.
I remove - green bits, black/grey bits of the flesh, eyes both fully formed ones and the miniature ones you get on baby potatoes, gashes, beginnings of shoots, basically anything that's an imperfection. It's annoying particularly when doing a jacket (doesn't end up with a full skin) or baby potatoes (takes ages).
What is a NORMAL baseline of which bits of potatoes people normally remove so I know what I should aim for if I'm doing this very small self-improvement thing?

I'd take a shoot off for a jacket potato and I don't cook green ones. But that's it.

I do the same as you op but I don't find it removes too much of the potato, unless they're really old and bad quality. Perhaps you are removing a bit too much around any imperfections, or are you seeing imperfections where there aren't any?

@aliasfrog here's an example of how much of baby potatoes I just removed (pic incoming)

For each imperfection, you’re removing a huge chunk of potato though.

I would only remove just the imperfection, not a big slice of potato around it. And I'm quite fussy so I presume most people wouldnt even do that.

Looking again, I wouldn't remove just the smaller black spots at all.

I try not to but it's not easy without using a peeler, and it's not easy to get a peeler round such a tiny potato. With bigger potatoes less is removed

I’m finding I need to remove a lot more over the last few months. Maybe it’s just me but the quality seems very poor at the moment across a range of supermarkets.

Use the tip of the knife to dig out spots, shoots and eyes. Cut green bits off.

If you can, grow your own baby potatoes. Throw the peels into compost.

I’m not too fussy with spuds, chicken on the other hand..

Brand new baby potatoes I don't peel. I have a rough scrubber cloth(it's a cloth specifically made to scrub veggies) that I use to just give it a rub to get rid of the loose peel.
Russets and other large potatoes I peel then check to see if there needs to be any spots removed, I don't remove much more than the offending bit. 😉

Maybe your knife is too big? The knife I would use for that has a two and an half inch blade. The handle is about four inches so it’s very easy for removing small bits. I have some bigger and chunkier knives and I would find it difficult to use those.

Same here.

Eyes and black bits. Also any green bits.

For the small.potatoes with thin skin, there's no need to peel.

I wouldn’t use potatoes like that in the first place. That does usually mean I can only buy on the day or the day before as they seem to start sprouting very quickly these days.

I remove everything you describe in your OP, but without as much wastage as in your picture. It would help if you stored potatoes for less time before using, as fresh ones will generally have fewer imperfections. A potato peeler with an integral eye remover might be a useful purchase.

I leave anything that isn’t a shoot or brown.green under the skin. You’re taking way too much off the potatoes. You just need the actual bit itself not all the surrounding. Also the little brown dots can stay they’re fine.

Why? Potatoes are fine to eat for weeks if not months

Eyes, shoots and green and black bits - I'm not going to cook! A lot of people use a knife or a swivel peeler which does mean a lot has to come off. I use a fixed head peeler. The end digs out an eye or black spot with minimal waste. I've also noticed that in the last few years it's an increasing problem, even with potatoes fresh that day.

I pick the 'eyes' off with my nails.

Because I can buy potatoes that are not sprouting, that don’t look like that, why would o choose otherwise?

Try a very small sharp veg knife. I’d be removing all those bits too. I think personally you could cut less from the carrot but they are only 70p a bag so prob 1cm difference isn’t that great cost wise.

They always say dark cool places for potatoes I’ve started putting mine in the draws of the fridge seem to be better that way too. Maybe you should give it a go one week see if you notice a difference but this hot weather doesn’t help the veg to keep fresh and goes bad quickly