Step 2:

Wash your potatoes.  With your paring knife cut a line around the center of the potato.  You just need to cut through the skin.  Do this to all the potatoes you are going to boil.
<p>A couple of the readers referred to a video showing how to score the potatoes with a cut around the middle of the russet before boiling and then placing in ice water and peeling by grabbing both ends of the potato and twisting. Here is the link to the Idaho Potato Commission version which Dawn Wells (aka May Ann of Gilligans Island fame) did for us years ago: https://www.youtube.com/watch?v=z4W0qIPJmoo&amp;list=PL7A39E1558072A88E&amp;index=25 </p>
answer to your question- appetizer I think
What kind? Make an Instructabale of it. Thanks for looking.
<p>Question! Is it the same with russet potatoes and red potatoes? I bought red potatoes that are a bit smaller and about the size that Curtis Stone used! I'll be in my kitchen tomorrow acting like I'm &quot;Curtisanna Stoned&quot;!! LOL!</p>
<p>Oh I meant to say that I do NOT enjoy cooking and haven't for years! I am &quot;pulling a Betty Crocker&quot; tomorrow and cooking a large meal!!! (When I do cook I call it &quot;pulling a Betty Crocker&quot; because I rarely cook!! LOL! We're having baked chicken, cabbage, asparagus, smashed potatoes and apple pie with vanilla ice cream. This meal *should* cover me for at least 6 months!! :D</p>
<p>I saw an even quicker way where someone cut a line in the skin around the center, then twisted the skin off each end. It just slipped right off!</p>
<p>That is the way I saw the peeling done; the skin was just barely cut around the entire potato and it was boiled. When the potato was picked up and twisted in different directions the peel totally came off in one piece! Voila! One peeled potato!! Thanks for this discussion. I'm going to make &quot;smashed potatoes&quot; tomorrow and I googled this topic! Thanks again!</p>
I am trying this right now!!!!
<p>Thanks for the tip! This was the first thing that came up when I googled for tips. I used your method to start out my own instructable on homemade pierogies :-) </p>
Sounds good to me! Thanks for commenting.
<p>loss off Vitamins and Minerals which are concentrated under the skin.</p><p>You need a pellkartoffelgabel and Gem&uuml;semesser(saber formed small knife cutting egde inside)</p><p>pellkartoffelgabel(google it): to give you an Ideait, it is like a cob fork with 3 thinner pins and a longer handle. </p><p>You put the potato on the fork, make a long cut and peel it with the knife. Minimal contact to the boiling hot potato! Give every enabled person at the table a set. Make it like a honour for your children to give them a sharp knife, when they are old enough.</p><p>Call anyone a whimp who complains about the heat ! (No kidding)</p><p>I personally dont like potatoes boiled without the skin, except for mashed ones.</p>
I had known about putting them in cold water. I tried it without cutting them and it totally fell apart! I'm almost done peeling them and they're turning out perfect! A little overcooked russet potatoes. Thank you!
<p>The big problems with cooking whole potatoes like this is that it takes much longer to cook! Peeling the potatoes first and then cutting them into tiny little pieces then requires 10 minutes of cooking to get them cooked and ready. </p>
However they CANNOT be used to make mashed/creamed potatoes. Once cooled and or sitting they render the starch so they will not cream.
<p>Might make the point that the texture of potatoes boiled with skins on versus skins off is quite different. Skin off results in a lot of potato starch being removed in the water, which is good if you want fluffy mashed potatoes and bad if you want potato pieces for salad.</p><p>Also, simmering rather than boiling makes for a nicer potato surface after peeling, and letting the skin-on boiled potatoes cool naturally out of the water will make for a potato that retains its shape and stays nice and firm; easy to shred or cut up without breaking.</p>
In the summer e always eat the potatoes with the peel on - Same for baked potatoes. <br> <br>In the winter I use a potato peeler because running them under cold water cools them and I like HOT potatoes. <br> <br>
Yes! I'm so glad someone finally showcased this. It's amazing. Well done!
Very smart. I am definitely going to try this next time. :D
Thank you!

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