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The day I stopped peeling potatoes and saved my sanity
I tried that trick where you score the skin and boil them first. Let me tell you it actually works. Took me 15 years of peeling potatoes by hand every Sunday for family dinners. My mom always said there's no shortcut. Boiled a batch of russets for 10 minutes last Wednesday. Dumped them in ice water and the skins just slid off. Like magic. Felt stupid for not trying it sooner honestly. Anyone else got a cooking hack they ignored for way too long?
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wendyg4320d ago
Haha I gotta say something about "10 minutes" though. If you're boiling whole russets they usually need more like 15-20 minutes depending on size. 10 minutes might work for small ones but bigger ones will still have hard spots in the middle. I learned that the hard way when I tried this trick and ended up with half-cooked potatoes that were a pain to peel. The ice water bath is key though, that part you got right.
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noaht1519d ago
Agree with @jake986 on timing, 15 minutes is way better for getting those skins to actually slide off without fighting them. Smaller spuds might be fine at 10 but I usually go for the longer boil to make sure the inside is soft enough. The real game changer for me was adding a splash of vinegar to the water before boiling, it helps loosen the skins even more.
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