Peeling Potatoes

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Joined Jan 24, 2005
Are there any suggestions for a good explanation/demo/tutorial on peeling potatoes without cutting yourself as badly as I just did?

I can't believe this never came up before, but I never peel them myself; always leave the peels on in the name of "hearty".

- Thanks!

[btw it was a peeler, not a knife, that I mis-handled]
 
1,447
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Joined Apr 3, 2008
 start your peeling by holding the small end and peeling the big end of a potato (or carrot) first. This gives you an easy grip even after the skin is peeled away and the potato gets slippery. Also, if you cut yourself, you probably were not paying attention to what you were doing. Most cuts happen while talking to someone else in the room or trying to multi-task.
 
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Joined Jan 24, 2005
I was alone, no distractions (perhaps haste). It was a repeated slipping-out-of-my-hand, and in trying to catch the airborne spud I did something with the peeler that happened too fast to review. More of a relfex. But I was wondering if there is a glove or some remedy for the slipperiness.

Thanks again.
 
1,447
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Joined Apr 3, 2008
with small potatos like yukons or some reds, it's just a matter of slowing down. Otherwise peeling the big end first should help, that way your not trying to hold a tapering slippery end.

p.s. nice avatar
 
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19
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Joined Jan 24, 2005
That first Peeler depicted is THE one I was using. Again, it was my own spaz-reaction to the potato flying out of my hand that did it. But peeling away from myself continually pulls the vegetable out of my hand.

It was worth the pain, this time. The simple recipe worked out great:

http://southernfood.about.com/od/potatosoups/r/r71114g.htm

-- And I bet would be better with peels ON!

Thanks for the comments. Always appreciated this site, but have been struggling at my own Art & Design business the past several years. Finally getting back to some balance, including cooking for 100+ homeless/needy at a time once or twice a month.
 
1,466
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Joined Nov 6, 2004
   I've dropped a potato or two myself.  I will, sometimes, peel potatoes on a cutting board so I won't drop them...usually in the garbage can.  I do the same thing for carrots.  I'll hold the top of the potato or carrot up on the cutting board (like I'm holding a football for a kickoff), then peel from the top down.

   dan
 
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Joined Jan 24, 2005
Correction: The link works; I just can't seem to edit or delete my own posts.
 
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746
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Joined Jul 21, 2006
I use a paring knife.  Never could get the hang of using a peeler for potatoes and would rather not spend the extra time trying to perfect something that I can do twice as fast with a knife.  /img/vbsmilies/smilies//smile.gif   I have been cut with a peeler before and that hurts!  I'd rather be cut with a knife.  
 
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Joined Jan 24, 2005
Agreed, a knife wound is preferable!

Still in fresh pain every time I bump that thumb on anything. The "re-attached" part of the knuckle is still trying to make up its mind I guess. Looks okay but complains a lot!

- Thanks
 
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Joined Feb 1, 2007
Serious question: Would somebody explain how one cuts oneself with a vegetable peeler that has a protected blade? Been using both configurations since I was a kid, and have never cut myself with one. Knives, yes of course. But not with a peeler.

Best way of peeling spuds is how we did it aboard ship. Imagine a top-loading washing machine, with the tub lined with a caborundom material. Pour in a 50 lb bag of potatoes, turn it on, and they are scraped clean. Constantly running water flushes away the debris.

I've often wished for a mini-version of one of those.
 
1,730
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Joined Aug 18, 2007
Only time I ever peel potatoes is for chips (fries) (once in a blue moon)

For the most part i peel them after they're cooked - So much more flavour. Especially for mash and so much easier. Less waste too.

Simply boil em or zap them in the micro. The skin just pulls away from the flesh. For potato soup I bake them first and scoop out the flesh. Amazing flavour.

I realise there are plenty of times you need peeled raw potatoes, but then I'm with Allie, a sharp parng knife is far more efficient imo
 
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Joined Jul 21, 2006
KY, the blade on mine isn't protected.  When I got cut with it, it's because I was stupid and put too much pressure on it, causing it to skid across the skin into my finger.  I use one on carrots, eggplants, and, occasionally, for other things but for potatoes, I'm so much faster with the paring knife...guess it's because that is how I was taught as a child as my mother and grandmother never used a peeler on potatoes.
 
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Joined Dec 23, 2000
Suprising topic, I guess.

I never peel potatoes.  Scrub them well and enjoy the skins in whatever preparation, especially bakers.

My understanding is that a lot of the nutrition is in the skins.  Am I wrong?

Mike
 
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Joined Aug 6, 2010
Really the only time I peel potatoes is for a gratin, which I don't make all that often. I like having the skins intact. When I do have to peel them, it's a paring knife for me.
 
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Joined Apr 3, 2008
Suprising topic, I guess.

I never peel potatoes.  Scrub them well and enjoy the skins in whatever preparation, especially bakers.

My understanding is that a lot of the nutrition is in the skins.  Am I wrong?

Mike
No you're not wrong.  It's just a matter of preference really.  I think there is a time to peel potatoes and a time to leave the skin intact.  I personally don't like skin in my mashed potatoes but love the skin in a potato salad. 

 
 
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Joined Oct 30, 2010
   I've dropped a potato or two myself.  I will, sometimes, peel potatoes on a cutting board so I won't drop them...usually in the garbage can.  I do the same thing for carrots.  I'll hold the top of the potato or carrot up on the cutting board (like I'm holding a football for a kickoff), then peel from the top down.

   dan

I always use the cutting board  trick. It works so well for me .
 

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