by A.L.Smith

Created on: October 16, 2009   Last Updated: August 06, 2011

Potatoes are one of North America's favorite side dishes, they are healthy, filling and delicious. Some common potato varieties include, Chef's potatoes ( firm and round with white or tan skin), Red potatoes ( firm and smooth with light pink or dark red skin), Russet or Idaho (oblong with brown skin), Yukon gold ( brown, tan or red with butter yellow flesh), and salt potatoes (small, an inch in diameter). For as many varieties of potatoes as there are, there are just as many peeling styles.

Most individuals have their own unique peeling ritual. Some of us learned on our own through trial and error, while others adopt the methods our parents used. Curious to find out the proper way to peel a potato, I asked the advice of Chef Lisa Whitty.

Potatoes must first be washed well before peeling. To achieve the best results, soak potatoes in cold water just prior to peeling, soaking the potato helps remove the skin with very little flesh. Thin skinned vegetables, like potatoes, are most often peeled with a swivel blade peeler. Peelers are a safer and faster way of peeling you potatoes, they are available at most retail stores and are quite inexpensive, however Chef Whitty recommends a good quality peeler for more hand comfort. Using a swivel blade means the skin can be removed on both the upward and downward strokes. If a peeler is not available, a knife can be used. Choose a small sharp paring knife with a blade size between 2 to 4 inches. Holding the blade at about a 20 degree angle you can shave just under the potato skin. This method removes a bit more of the potato's flesh then using a swivel blade peeler. A very sharp knife works best, so take extra time and care not to cut yourself or wear a cutting glove.

However you choose to peel your potatoes, the professional way, or your home made method, be sure to try out a wide variety of potatoes in an even wider array of recipes. Remember not to toss you potato peelings in the garbage. You can use them to make Deep fried potato skins, a delicious treat served with sour cream. Potato peelings also make great mulch for you flowers and fertilizer for the garden. If you do not have the time to use them, be sure to compost.

Sources: Chef Lisa Whitty and The Profession Chef, 7th edition.

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