Even though grandma's peeler seems indestructible, you may want to try another method. In this article, we will cover traditional techniques and a method that will make the process much easier and faster: boil the potatoes in their skins. In all cases you will get perfectly peeled potatoes.
Steps
Method 1 of 2: Use a potato peeler
Step 1. Grab a potato with one hand and hold the peeler in the other
Stay over the sink or the garbage pail. That way you won't end up with potato peel bits all over the kitchen. There are two models of peeler, here's how to grab them:
- If you have a standard model, with a long handle, hold it as if it were a painter's roller with the thumb counterbalancing but always well away from the blade.
- If you have a “Y” peeler, hold it like a pencil. This way you work better and don't run the risk of hurting yourself. It should remain between the middle and thumb while the index finger holds it in place.
Step 2. Start at the base of the tuber
Slowly peel the skin off by moving the blade away from your body. Imagine tracing a line with the peeler that moves away from you while your elbow points outwards. Start at the base and make a long, continuous motion up to the top. Ideally, you should peel the peel in strips.
- This rule is valid for any model of peeler, even for the “Y” ones. While you may have seen your grandmother act differently and move the blade towards her body, the technique described here allows you to achieve better results.
- Some potatoes are more difficult to peel than others and the skin may peel off. this occurs especially if the potato is not smooth and rounded. Pay attention to all areas to make sure there are no residues, these are points that need to be treated with special care (and slower movements so as not to cut yourself).
Step 3. Rotate the tuber and continue the process
Once you peel one side, flip the potato and continue peeling at a steady pace. Don't worry about peeling the tip for now.
You're not in a speed race, work slowly to avoid cutting yourself and removing large chunks of edible pulp. A slow pace allows you to develop a precise technique
Step 4. Eliminate all dark spots
As you peel the potato you can notice that there are dark areas on the pulp. This is completely normal, few potatoes are perfect. Concentrate on these areas until you have removed all the stain layer by layer.
Sometimes these black areas are quite deep and are called potato "eyes". In this case, use the pointed end of the peeler or a knife to remove them. The potato will not be perfectly round, but still edible
Step 5. Continue in the same way for the top and bottom of the potato
This part looks a lot like the process needed to shave the knees: move the peeler around the rounded edges as best you can, brushing over the small bits of peel that you inevitably miss.
When you are done, rinse the tuber with cold water; at this point it is ready to be cooked
Method 2 of 2: Boil the Peel
Step 1. Place the potatoes in a large pot filled with water
It must be large enough to hold the potatoes and leave them submerged in water without them being piled up. Try to leave a 2.5-5 cm layer of water on top of the tubers.
Step 2. If desired, cut the potatoes
This way the peel will come off much easier (and it will be easier to grasp). Make just a small cut, half an inch deep along the center of the tuber.
Don't cut too deep. You just have to penetrate the thickness of the peel. Try to put potatoes of roughly the same size for even cooking
Step 3. Bring to a boil for 15 minutes
A medium-sized pot with 6-7 potatoes needs about a quarter of an hour to complete cooking. However, this time can change based on the amount of tubers you need to prepare. When you think they are cooked, prick them with a fork: if you do not encounter resistance, it means that they are ready.
Do not drain the potatoes, continue with the next step so the heat is not lost
Step 4. When cooked, soak them one at a time in ice water for 5-10 seconds
Make sure you have a bowl of water and ice handy. Use tongs so you don't get burned and put the tubers on the ice.
- Remember that they should not stay in cold water for too long, 5-10 seconds is enough.
- For each potato, add 1-2 ice cubes to the water, the heat of the potatoes will transfer.
Step 5. Remove the peels
Here is the "magic" phase of the procedure: use only your fingers and apply a little pressure to the tuber. The peel will immediately peel off like a film. If you had carved the potato, put your thumbs along the cutting line and pull the flaps outwards: you will end up with the perfectly peeled tuber.
Throw the peels in the trash (or a special container you have near you) and try to keep the bowl of ice water clean as much as possible
Advice
- Use the pointed end of the peeler to extract the "eyes" of the potato. Simply insert the tip into the tuber and twist with your wrist.
- Save the skins and add them to the soup or fry them. It is a part rich in nutrients, minerals and vitamins and should not be thrown away.
Warnings
- Peelers are sharp. Be aware of the position of your fingers when you grab the potato as the blade may "jump" and hit you.
- Don't throw your scraps in the garbage disposal, you could break it and repairs would be very expensive.
