A handy tip for peeling potatoes, courtesy of culinary writer Rochelle Bilow from The Spruce Eats. This method saves time and spares your wrists.
How to Peel Potatoes:
First, stand the potato upright and use scissors to cut a circle around the middle, like a “belt.” Alternatively, you can use a small knife instead of scissors. The key is to only cut through the skin and not too deep into the flesh.
Next, drop the potato into boiling water for a few seconds (no need to fully cook it). Then, remove it with tongs and plunge it into ice-cold water.
Once the potato is cool enough to handle, hold it by the ends and pull the skin off, starting from the cut you made earlier. The skin should come off easily.
While this method involves boiling, it can still be faster and more convenient in certain situations:
– Cooking in a vacation rental with limited kitchen tools (or no peeler at all)
– Dealing with wrist pain or joint inflammation, as it minimizes painful movements
– Peeling a large quantity of potatoes; this method is simpler and quicker.
Notes:
– Potato skins are edible and a good source of potassium and fiber. They can be delicious when baked at high temperatures or fried/air-fried until crispy. However, peeled potatoes provide a smoother, softer texture.
– Whether you plan to peel or not, always thoroughly wash potatoes before cooking.
Video: How to peel potatoes without a peeler.
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For crispy fried potatoes, try this: Prepare the potatoes: – Peel, wash, and cut the potatoes into finger-sized sticks. – Soak the potatoes in a bowl of clean water and gently rinse to remove starch from the cut surfaces, preventing oxidation and discoloration. Blanch the potatoes: – Bring a pot of water to a boil and add a pinch of salt. Blanch the potatoes for about 30 seconds, then remove them and plunge into cold water to cool quickly. Dry and freeze the potatoes: – Drain the potatoes, pat them dry with a kitchen towel, and place them in a bag or container. Freeze for about 3 hours until solid. Fry the potatoes: – Heat oil in a pan, ensuring it’s enough to submerge the potatoes. Take the potatoes out of the freezer and fry in small batches to ensure even cooking. Stir frequently for an even golden color and desired crispness. Remove and drain on a paper-lined plate. Double fry (optional): For extra crispness, you can double fry the potatoes. The first fry is a preliminary step to avoid overcooking during the second fry. Tip for extra crispness: After blanching and cooling the potatoes, dust them lightly with cornstarch before frying. This creates an extra crispy exterior without affecting the tender interior. With this simple technique, you’ll achieve golden, crispy fried potatoes that rival any restaurant’s offering, and they’ll stay crispy for longer too!
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