Like, I get comments from people telling me it’s weird I always try to peel potatoes like I am trying to make the worlds longest 1-piece potato peel. To me it feels way for efficient and fun to continu down a potato in 1 peel, while circling around it, instead of randomly scraping a hundred different pieces of peel off and having to reintroduce the cutter knife to the potato for every piece.
Given that the skin has up to 12 times the nutrients of the entire potato it covers I personally stopped peeling my potatoes in most situations. It also adds a great crispy texture when you’re roasting or frying. With that said, you do you when peeling. If it’s cathartic to peel it all in one piece go for it. Or you can cut the potato in half and simply use a knife to trim the skin off like a sweet potato.
That’s not true. For a potato, about half the total fiber is found in the skin. No other nutrients are drastically reduced.
Rather peel, peel is gross. I prefer simply boiled and salted, without skin.
Should be worth noting that the skin of potatoes contains toxins.
You should NOT do this with Potatoes. Their skin contains Solanine, which is a nightshade toxin.
Other veggies and fruits yes, but not potatoes. Other nightshades like Tomatoes and Pepper are way different.
Fresh or properly stored non “green” potatoes should be safe to eat with the skin, as the solanine content is usually below the threshold of 100mg per kg, as I understand it according to this Source. What I found interesting is that the Solanine apparently accumulates in frying oil (it starts breaking down at about 170°C according to Wikipedia) which might be troublesome since some places swap frying oil infrequently.
Interesting!
Yeah, except for mashed potatoes the skin stays on.
Nope, skin stays in for mashed as well. Mashed red potatoes with skins, a few lumps & loads of roasted garlic!
Worth mentioning that different types of potatoes have more and less pleasant skins to eat, so it depends
deleted by creator
Hey OP, I haven’t read through the entire thread yet but I have a couple of suggestions. Fancy cocktails are a hobby of mine and a high quality peeler is essential for pulling thin, delicate strands of citrus zest for garnishes. The OXO Good Grips Y Peeler is a fairly popular one. With the added benefit of being able to replace the blades when they go dull. They also make a swivel peeler (the one in your picture) if you prefer that. My personal favorite is the Viski y peeler.
There’s also channel knives, they’re made to specifically cut continuous long, thin strips of citrus zest so you may find those pretty fun to use on your potatoes. With a little practice, you could probably peel an entire potato without stopping once. Like peelers you have a couple of options. The Triangle knives are good. You would use them in a similar way to Y-peelers. I’m not sure what the form factor for these are called but they’re used in a similar way to the peeler in your picture.
Lastly, if you’d like a very quick (efficient) way of peeling them, you could always use an apple peeler. I can guarantee those will peel anything quicker than you could do by hand. And they’re kinda fun to play with too
And a tip: pull the potato, not the peeler. Use your had with the peeler as leverage, but keep it still and use your hand with the potato to move it through the blade.
Boy, Oxo has has a terrible website. Decline their tracking and it gets stuck “Processing request” while blocking the whole page. Accept and it’s immediately usable.
Sorry! Had no idea. I have a network dns filter and adblocker on my browser and didn’t have an issue. For what it’s worth, target carries OXO brand stuff and there’s plenty of sites that sell their brand as well
this is the quality dedicated response i’m looking for haha.
I’ve considered before getting something like the apple peeler, but my girlfriend was like no it’s just a gimmick we don’t really need it, it will just clutter up the kitchen or get forgotten about in a closet. Guess I know what I want for christmas!
Lol everyone’s got their thing! I’ve wanted an apple peeler for a while too but I don’t have much use for it. If you want something smaller and af a lower price point I really think you’d enjoy a channel knife. Once you get good with them you’ll be peeling entire potatoes in one shot
I bake with and can a lot apples – an apple peeler is the fastest way to peel, core, and slice an apple.
It just comes down to having the space and “need” to justify buying one.
“most efficient” depends on what you’re maximizing for
Speed?
Effort?
Potato wastage?
Yes.
Balance of all three?
Then define the balance. How many seconds of efficiency is worth sacrificing 1 gram of edible potato?
It depends on what exactly you’re looking for in "efficiency’.
When most people peel potatoes they’re looking for a time efficiency.
In the one strip method there’s a lot of turning the potato going on. And a lot of careful precision. If you’ve been doing the one strip for enough time you might be close to the million strokes peeling being time effective but for most people…
To be honest I don’t really peel potatoes anymore The only dish I would peel them for would be scalloped.
100% I’ve also find myself not really peeling potatoes much any more. I guess optimising for time and nutrition lol
to me what consumes time in the many scrapes method is the skin of the previous peeling stroke sort of being stuck in the peeler. Before continuing, needing to free the peeler again. I avoid it in the 1 long peel approach.
I use a lathe to peel potatoes
What setting for the RPM?
- If I fuck up it’s just mashed potatoes so I mean win win
Victorinox makes a very nice peeler
The one with the serrated edges? I don’t like it, it’s a bitch to clean, even though it saves x amount of cutoff… I much prefer the type linked by op, I have an even more ergonomic one from wmf that I love
Yea that’s the one I have and love it. I just chuck in it the dishwasher. Probably not great on it but it’s over 2 years old and cuts like new. Pretty sure them make a non serated one.
I don’t normally peel my potatoes, but when I do, I use the peeler like I’m whittling a piece of wood.
But peeling oranges…I do the same thing you try to do with potatoes: I try to get the peel off in one single long spiraling piece.
I’m in your camp on all 3 points
From experience in Restaurants: boil them first and usually you can peel them then by hand. Like ripping the skin of in two parts with each hand.
Same for peeling apples. One long continuous peel is so satisfying.
I have an apple peeler/slicer/corer that does that. I use it to quickly peel and slice apples in bulk for apple pie.
If efficiency is the goal, spiral is good. If speed is the goal, rapid cuts are best. If both speed and efficiency are the goal, go mechanized.
Boil them with the skin on and use the back of a small knife to easily remove the skin after. This is how we’d make mashed potatoes where I once worked.
I rest one side of the potato on a cutting board and then work my way around it with a peeler (from top to bottom). Afterwards I do the edges separately. Takes about 15-20 seconds per potato.
If I need to peel a potato, I go around the flat sides in a single motion and then 3 or 4 peels on each flat side to take the rest off. Mostly just keep the skin on.
Don’t. That is a thin skinned potato.
Pic isn’t mine. First search engine result of a potato with my favorite kind of peeler. I buy the same thin skinned potatoes tho :)
If you can understand the accent, this is the best way to peel potato’s,
How Newfies drop potatoes
