How To Peel Potatoes In Seconds With This Easy Kitchen Hack

Shepard’s pie. Gnocchi. Poutine. What do all these recipes have in common? You guessed it: potatoes.

Whether you’re in the mood to mash, fry, bake or blend, there are so many ways to prepare this versatile veggie.

But no matter what way you make your potatoes, the one thing you’ll have to do is peel them.

Peeling potatoes doesn’t require a degree in culinary arts, but when you’ve got several pounds of them to peel, the task can be described as nothing short of tedious (and annoying). Luckily for you, we’ve got the tips and tricks that’ll save a bunch of time and make your life way less stressful.

Think you’re already well-versed in the art of potato peeling? Think again.

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To Peel or Not to Peel?

Peeling raw potatoes may seem natural, like how you’d peel an apple or pear. It’s also a practical choice because cooked potatoes can become too soft, making them harder to peel neatly. Plus, peeling raw potatoes avoids the risk of handling hot, freshly cooked ones or waiting for them to cool down.

On the other hand, peeling after cooking offers its own advantages. It’s easier to remove just the skin without wasting any potato, a common issue when peeling raw potatoes with a knife.

How to Peel Potatoes Quickly

1. Put whole, unpeeled potatoes in a pot of boiling water and cook until fork-tender.
2. When potatoes are done, transfer them to an ice bath to cool for about 10 seconds.
3. The potato skin should feel loose to the touch—grab the potato with both hands and twist in opposite directions. The skin should come right off.
4. Repeat with remaining potatoes!

Our Potato Peeling Kitchen Hack: Make a shallow cut around the middle of the potato with a sharp knife. Take it out of the pot after 15 minutes, and you’ll find the skin peels away easily when you pinch it with your fingers.

The Potato Type Makes a Difference

When deciding on your potato-peeling approach, it’s important to factor in the type of potato you’re dealing with.

1. Russet Potatoes: These large, hearty potatoes are often best enjoyed with their skins on, as they provide a contrast of crispy exterior and fluffy interior. Plus, they shine when baked.
2. Fingerling Potatoes: Their small size can make peeling a challenge, but you might not even want to peel them after all—their small size doesn’t leave much to peel!
3. Red or White Potatoes: These varieties have thinner and more delicate skins, making peeling easier, if desired.
4. Yellow Potatoes: Their skins are heartier, giving them a more unique texture when peeled.
5. Unique Varieties: Consider colorful options like blue or purple potatoes that can add a vibrant touch to pastas or salads if left unpeeled.

Now That You’ve Got Peeled Potatoes… Let’s Get Cooking!

Potato salad: This classic summer dish may require either peeled or unpeeled potatoes. If your recipe calls for peeled potatoes, you’re all set.

French Fries: Whip up crispy homemade French fries in an air fryer or your oven using peeled potatoes.

Mashed Potatoes: While some mashed potato recipes begin with baked, skin-on potatoes, most call for peeled spuds.

Chowder: Create hearty stews like clam chowder by dicing peeled potatoes and adding them to a flavorful broth. 

Hungry for more? Explore our cooking classes! You’ll learn new recipes, tried-and-tested tips and kitchen tricks to make your next culinary adventure a breeze!

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