Zipping off Potato Skins

Amos Miller
Amos Miller June 6, 2011

Bring a pot of water to boiling. Have a 2nd pot filled with ice water nearby. Score the potato with one pass around the circumference of the spud. Boil the potato for 15 minutes. Remove with tongs to the ice water and move it around for 10 seconds. Take the potato out and simply pull off the two halves of potato skin.

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A.L. Wiebe
A.L. Wiebe June 6, 2011 23:22
Re: Zipping off Potato Skins

I had to try this Amos, just as soon as I saw your post. What a great way to peel potatoes! I especially liked that the potatoes were not completely cooked. I will make the guys pan fries tonight, and the potatoes will not turn to mush on me before I have them brown and crispy!
Thanks for the great post!
Alison

Amos Miller
Amos Miller June 7, 2011 02:58
Re: Zipping off Potato Skins

I'm not too hot on this technique for making a potato salad, but if you want to make a nice pot of potato or potato-leek soup, where you will be further cooking the spuds, this is a good way to go. I hope the guys enjoyed the pan fries, Alison!

A.L. Wiebe
A.L. Wiebe June 7, 2011 19:56
Re: Zipping off Potato Skins

I agree with you about the potato salad. I prefer to use new potatoes and just leave the skin on.
The pan fries were awesome, by the way, and thanks again!

Amos Miller
Amos Miller June 8, 2011 02:05
Re: Zipping off Potato Skins

Great, A.L.! By the way, this technique will work on any potato, even Yukon Golds and Reds. Personally, I love leaving skins on spuds - that's where all the real nutrients are anyway. But sometimes you need a clean potato fast, and this will do it. Glad you found it useful.

A.L. Wiebe
A.L. Wiebe June 8, 2011 04:47
Re: Zipping off Potato Skins

Actually, when I was "playing" with them, I cooked one red and one russet of the same size. The russet was a bit easier to slip the skin, but it didn't really matter, as if you want a clean red or Yukon Gold, it only takes a quick scrape with the paring knife. No peeling effort at all.

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