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Started By
Message
Tricks to Peeling Potatoes
Posted on 1/22/16 at 1:36 pm
Posted on 1/22/16 at 1:36 pm
To my F&D Board brothers & sisters,
I have to peel potatoes for a "Potato Bar" for a shower tomorrow. There will be sixty (yes, 60) people at this affair so, in short, I have to peel a shite ton of potatoes.
Aside from using a good ol' fashion potato peeler, do you guys have any hints/tricks/unique methods to allow me to accomplish this daunting task any faster? And to save my hands from experiencing crippling cramps & pains?
Thanks in advance for your recommendations and sympathies.
Best Regards,
Gugich22
2
2
I have to peel potatoes for a "Potato Bar" for a shower tomorrow. There will be sixty (yes, 60) people at this affair so, in short, I have to peel a shite ton of potatoes.
Aside from using a good ol' fashion potato peeler, do you guys have any hints/tricks/unique methods to allow me to accomplish this daunting task any faster? And to save my hands from experiencing crippling cramps & pains?
Thanks in advance for your recommendations and sympathies.
Best Regards,
Gugich22
2
2
8
Posted on 1/22/16 at 2:06 pm to Gugich22
I boil them with the skins on first and peel under running water. beats the shite out of peeling prior to boiling.
Posted on 1/22/16 at 2:06 pm to Gugich22
Drink beer while peeling.
Posted on 1/22/16 at 2:08 pm to Gugich22
Posted on 1/22/16 at 2:09 pm to Gugich22
My grandfather told me a story about how in Czechoslovakia, they'd assign guys to KP. They'd peel potatoes for hundreds of guys with a pocket knife. I used to watch him peel with a knife when I was a kid.
I think the best advice I can give is just get started.
I think the best advice I can give is just get started.
Posted on 1/22/16 at 2:10 pm to Gugich22
Use a drill. Stick the bit in the end of a potato and hold the peeler against it as the drill spins.
Posted on 1/22/16 at 2:12 pm to Rohan
Use a drill, toilet brush, and a bucket of water
This post was edited on 1/22/16 at 2:13 pm
Posted on 1/22/16 at 2:12 pm to Gugich22
Posted on 1/22/16 at 2:12 pm to Rohan
Anybody ever see one of the old time potato peelers?
I think I saw one on American pickers.
Pretty cool.
I think I saw one on American pickers.
Pretty cool.
Posted on 1/22/16 at 2:14 pm to BRgetthenet
Not for potatoes, but still cool.
Posted on 1/22/16 at 2:17 pm to BRgetthenet
That thing is a piece of shite! My great grandparents had an old iron one a long time ago. It really did work. That one that is sold on amazon breaks in no time, and doesn't work. Last, I saw mine is when i spiked it onto the driveway and put 6 .45s through it.
Posted on 1/22/16 at 2:19 pm to CoachChappy
They don't make them like they used to.
Serious question though:
Why isn't Gugich's wife peeling them right now?
Serious question though:
Why isn't Gugich's wife peeling them right now?
Posted on 1/22/16 at 2:21 pm to BRgetthenet
Hmmm
Posted on 1/22/16 at 2:24 pm to Gugich22
make your kid or grand kid do it. That's how my grandma did it
Posted on 1/22/16 at 3:03 pm to Neauxla
I'm literally doing that. Thank you so much
Posted on 1/22/16 at 3:33 pm to Gugich22
If I'm making potato salad I boil the potatoes skin on and then peel it off when cool enough with my fingers.
But with most dishes I leave the skin on. Our favorite dish goes like this...
Cut the potatoes into disks...like thick poker chips with skin on.
In a mixing bowl add olive oil, onion powder, garlic powder, cayenne pepper and kosher salt.
Refrigerate for 1/2 hour.
Heat oven to 400 and put potatoes on a baking sheet large enough for a single layer.
Bake for 20 minutes (gas). I have electric so it's 15 minutes and then coast for 5.
But with most dishes I leave the skin on. Our favorite dish goes like this...
Cut the potatoes into disks...like thick poker chips with skin on.
In a mixing bowl add olive oil, onion powder, garlic powder, cayenne pepper and kosher salt.
Refrigerate for 1/2 hour.
Heat oven to 400 and put potatoes on a baking sheet large enough for a single layer.
Bake for 20 minutes (gas). I have electric so it's 15 minutes and then coast for 5.
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