Mrs. Kitchen

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Username:: kitchentales
Name:: Mrs. Kitchen
Location:: Greeley, CO
Birthday:: 04/01
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Food & Drink > Recipes > Easy Potato Peeling Method

Easy Potato Peeling Method

The dialog is a bit too perky for me, but you can turn off the sound because this is worth watching. I have to say, though, a potato that size would probably take more than 15 minutes to cook all the way through at my high altitude, so I might have to cook it some more after peeling, or just cook until done and then peel it.

posted on Mar 17, 2011 12:45 PM ()

Comments:

Looks interesting - Might try it when we have spuds that have been on the go awhile and their skin isn't so tasty to eat.

comment by jensgems on Mar 30, 2011 2:10 AM ()

For some reason, it wouldn't play on my computer.

comment by elderjane on Mar 18, 2011 6:06 AM ()

You're lucky - she is the Mary Ann from Gilligan's Island, and the Idaho Potato Board has hired her to drum up interest in potatoes. She's just too perky for words. Before she boils the potato she takes a knife and scores the skin all the way around - as if the equator, not pole to pole. Then she boils the potatoes as usual (she says for 10 minutes) and puts the potato in ice water. The skin just slides off in two pieces.

reply by kitchentales on Mar 22, 2011 1:39 PM ()

Interesting technique. I'll remember, even though I like my Idahos and Russets baked with their skins, which I munch up, and I boil red-skin potatoes with skins, too, for potato salad, and don't peel those either.

comment by marta on Mar 17, 2011 6:45 PM ()

I know what you mean. I really have to think about when I do use peeled potatoes because the skins never bothered me, in fact I think they are a good thing to eat. My mother's generation peeled their tomatoes, too, and I never do that.

reply by kitchentales on Mar 22, 2011 1:41 PM ()

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