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You'll never "peel" a potato again...

MaggieD

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This 33-second video makes me laugh. How the heck could I not know this??

Watch and learn, Grasshopper:

 
This 33-second video makes me laugh. How the heck could I not know this??

Watch and learn, Grasshopper:


I haven't watched yet, but I hardly ever peel a potato as I had learned early on from my BioChem father-in-law that worked with Simplot to make better potatoes, that most of the nutrition of a potato is in the skin. Now I'll watch the video and find out if that's what it's about. BRB.
 
I haven't watched yet, but I hardly ever peel a potato as I had learned early on from my BioChem father-in-law that worked with Simplot to make better potatoes, that most of the nutrition of a potato is in the skin. Now I'll watch the video and find out if that's what it's about. BRB.

No, that's not it. And I very often don't peel potatoes for the same reason. Well, that, and it's such a pain. Ha! But there are many times when only peeled will do. ;)
 
That's still peeling it. That's the only way to peel one if you're going to, y'all didn't know that? Hmm. Also if you want the best hash browns ever... bake (or microwave) the potato the day before, put it in the frig overnight with skin still on. The next day, peel or not, and slice into the shape you desire, I liked mine sort of a short julienne cut, but some like cubes, (grated hash browns will not work with this) and fry. They take half as long to brown and since they are already cooked you don't have to worry about the inside not being cooked, since most of the water is already out due to the baking/microwaving you also don't have mushy insides.
 
That's still peeling it. That's the only way to peel one if you're going to, y'all didn't know that? Hmm. Also if you want the best hash browns ever... bake (or microwave) the potato the day before, put it in the frig overnight with skin still on. The next day, peel or not, and slice into the shape you desire, I liked mine sort of a short julienne cut, but some like cubes, (grated hash browns will not work with this) and fry. They take half as long to brown and since they are already cooked you don't have to worry about the inside not being cooked, since most of the water is already out due to the baking/microwaving you also don't have mushy insides.

That's a great hint. Every once in a while, I make sinful American fries. Next time . . .
 
This is probably the cutest danged kitchen hint I've seen in a long time! Again, I rarely peel potatoes (can't remember the last time I did, probably for potato salad), but I just might give this a try for the fun of it! Also, love the hash-brown tip! :thumbs:
 
This 33-second video makes me laugh. How the heck could I not know this??

Watch and learn, Grasshopper:



I hope, I don't end up with a handful of hot mash potato? :lol:

It also works with hard boiled eggs. Just run them under the faucet for a minute after cooking, then peel off shell.
 
While not quite as effective as baking first, soaking cut potatoes for a couple/few hours increases crispiness when fried.
 
This 33-second video makes me laugh. How the heck could I not know this??

Watch and learn, Grasshopper:



Cool. Wonder if that would work on "sweet potatoes"? That'd be good for like Xmas, Thanksgiving sweet potato pies or casseroles....ya know.
 
This application is only good if you want to used boiled potatoes which doesn't work in many uses of potatoes. Besides peeling potatoes is not exactly a difficult task.

As for keeping the skin on, that is a great idea because there is a bunch of fiber and many vitamins in the skin but it certainly does not contain all or even most of the nutrients of a potato. That is an urban legend.
 
It seems the prepping of the water is more laborious than just using a regular potato peeler in the first place. If I had a bunch of potatoes to peel this would be cool, but unless I am cooking a dinner for 8+ people I see little point to this aside from a slight amount of amusement at its novelty.

The best way to peel potatoes is to have someone do it for you :)
 
You know - I did that a few times and realized that prepping the stupid bowl of ice water is just as time consuming (if not more so) than just peeling the dang thing by hand. It takes all of a minute to just peel the skin. *shrug*
 
I hope, I don't end up with a handful of hot mash potato? :lol:

It also works with hard boiled eggs. Just run them under the faucet for a minute after cooking, then peel off shell.

I also read that if you cook your eggs with a couple of tablespoons of baking soda thrown in the water it makes the shells peel off easier as well.

I usually don't peel my spuds either but next time I do I'll give this a shot.
 
Great tip. I'm gonna do it. I'll take the skins off, save them for their nutritional value, and freeze the potatoes for use in the potato gun later.
 
The only time I need my potatoes peeled is for mashed potatoes in which case they go into the ricer, skins and all.

The skins don't go through the ricer, so I just squeeze and clean the leftover skins from out of the ricer.
 
This 33-second video makes me laugh. How the heck could I not know this??

Watch and learn, Grasshopper:



I knew this, but I never remember to do it. I saw this on Food Network YEARS ago. It's just like habit to peel the potatoes BEFORE I boil them. :lol:
 
I also read that if you cook your eggs with a couple of tablespoons of baking soda thrown in the water it makes the shells peel off easier as well.

I usually don't peel my spuds either but next time I do I'll give this a shot.

I haven't peeled potatoes in awhile, since the advent of quality instant. They've gotten almost as good as fresh, with some butter and seasoning, and a whole lot easier.
 
This 33-second video makes me laugh. How the heck could I not know this??

Watch and learn, Grasshopper:

My drill sergeant would have never allowed that.
 
That's still peeling it. That's the only way to peel one if you're going to, y'all didn't know that? Hmm. Also if you want the best hash browns ever... bake (or microwave) the potato the day before, put it in the frig overnight with skin still on. The next day, peel or not, and slice into the shape you desire, I liked mine sort of a short julienne cut, but some like cubes, (grated hash browns will not work with this) and fry. They take half as long to brown and since they are already cooked you don't have to worry about the inside not being cooked, since most of the water is already out due to the baking/microwaving you also don't have mushy insides.

Thanks for that tip, Summerwind! :thumbs: We love hash browns! I have been told I'm a great cook, but you never stop learning, I guess! :lol:
 
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