by Tierney O'Hara

Created on: July 25, 2009   Last Updated: May 28, 2012

The art of peeling a potato

Are you facing the chore of peeling a mound of potatoes? Anyone who's had "KP duty" and had to peel a lot of potatoes will tell you it's important to have the right tools - and have them sharp - in order to do the job quickly and safely. There are two common ways to peel a potato: you can use a paring knife or a potato peeler and both methods of peeling have its fans.

-Paring knife vs. potato peeler

Prior to the invention of vegetable peelers in the 1800s, cooks used a small sharp knife to remove the tough outer skins of fruits and vegetables. They would grab the potato in one hand and start slicing off the skin with a small, sharp paring knife. Someone labeled as an expert potato peeler could whiz through five pounds of potatoes in a few minutes, but there was always the possibility of a knife slip and a cut, especially if the person peeling was using the knife to cut towards their hand instead of away from their hand.

-Peelers are favored

The knife method of paring potatoes is still in use today, but most people prefer potato peelers. They make the process of removing the potato skin much safer and easier. There are two ways to use the peeler - some people peel toward themselves while the others peel away from themselves. Peeling away from oneself is less dangerous as the peeler blade is moving away from your hand rather than towards your hand.

-Preparation

Before you start to peel a potato with either a knife or a potato peeler you should scrub the potato with a soft brush and remove any eye buds. Drying off the potato will keep it from slipping in your hand.Once you have a "naked" potato, place it into a pot of cold water to keep it from discoloring -  unless you intend to cook it immediately. Skinned potatoes can be boiled, fried, steamed, sautéed, baked, roasted, grilled or microwaved.

-Recipes

There are so many wonderful recipes for potatoes that it's often hard to pick a favorite. Mashed potatoes, French Fries and hash browns are three of the most popular ways to prepare potatoes today with home fries and au gratin potatoes rated as close seconds.

-In the skin

Surprisingly, many people say their favorite potato dish involves no peeling at all. They enjoy the simple pleasure of a lovely baked potato: a pat of butter melting into the white fluffy insides of a well-browned and crispy-skinned, russet potato - especially if it sports a dollop of sour cream and some fresh chives for a garnish.

Another way to prepare baked potatoes is to drizzle them with olive oil and then put them into a dish with a mixture of kosher salt and rosemary leaves. Fresh rosemary is lovely but dried works fine too. Roll the potato around until it's covered in both the salt and the rosemary leaves.

Place each potato on a square of heavy duty foil and fold to make a sealed pouch. Cook on the grill or in the oven about 45 minutes at 425 degrees. When the potato is cooked through, a fork will easy pierce the potato flesh. This potato is so fragrant and delicious you don't need butter to enjoy it. The skin is salty and a bit oily, but eaten with a forkful of white potato it's a delightful combination of flavors, elegant in its aromatic simplicity.

Potatoes are wonderful, peeled or unpeeled, and as versatile a vegetable as anyone will find in the garden or the grocery store. Packed with fiber and potassium, potatoes are an important part of a healthy diet.

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