Potato skins’ thickness may vary, depending on a number of factors: The potato type (russet, red, yellow type, etc.) the numerous varieties within each type, the time of year (‘new’ potatoes freshly harvested have a thinner skin than those in long term storage, for example), the specific source; region or even field soil composition (clay, sand, loamy, etc.) – Can affect a potato’s skin color, texture, flavor, and even thickness. None of these factors have changed appreciably over the years, or even decades, but it is understandable how one could perceive it to be so.