Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

► Potato cooking treatments reduced contents of ascorbic and chlorogenic acids. ► Potato peeling/boiling reduced total glycoalkaloids, α-chaconine and α-solanine. ► In red- and purple-fleshed potatoes cooking treatments increased total anthocyanins. ► Peeling/boiling compared with baking and microwaving has proved to be favourable.