Skip to main content

The Potato Peel Trick

I'm all about learning new tips and tricks to make life in the kitchen easier. In fact, I'm kind of a nerd that way.

Well, I found a cool technique for peeling russet potatoes. I rely on it a TON and it's great for making mashed potatoes and potato salad.

Want to hear it? Of course you do! Here it goes:

The Potato Peel Trick

1) Fill a huge pot with water, add several washed whole, unpeeled potatoes and set it to boil. 

Did you catch that? Whole, unpeeled potatoes. Do not peel or cut them first. In fact, put that peeler away. Yeah, back in the drawer. You won't need it. Trust me. 

2) Boil potatoes for 15-20 minutes, stirring periodically to prevent sticking on the bottom of the pot. 

Test the potatoes by piercing with a fork. When the potatoes are cooked, the fork easily pierces the potato.
3) Once potatoes are cooked, transfer them into a pot/container of cold water. This shocks the skin and makes the potatoes easier to handle.

Hello there!
4) Gently peel the skin from the potato using a regular kitchen knife. The peel should slip right off. It's also super easy to remove eyes and any imperfections.



Zowie! Whoops, a little blurry!

Here's why I love this technique:

Less mess. Peeling raw potatoes can be messy. I always seem to get peels all over the kitchen and they leave that gross, gritty film everywhere. Ick.

Prevents discoloring. Raw, peeled potatoes turn an unappetizing brown color when exposed to air for too long. 

Less waste. I've had some vegetable peelers that make really thick peels, wasting perfectly good flesh. With this method, the peel falls off the potato, leaving you with, well ... more potato. 

Great for the multi-tasker. I love that you don't have to babysit the potatoes. They can just hang out on the back of the stove or in the cold water while you tend to more pressing matters, such as making other food, answering the phone or helping your kid with long division. 

What are some of your favorite kitchen tips? 


Popular posts from this blog

Surviving twins

I recently delivered Cream City Casseroles meals to two families with twins.

One was a gift delivery to welcome two precious little babies into the world. As the new dad gratefully accepted the big bag of oven-ready meals, he was visibly moved by his friends' outpouring of love and support.  
We talked for a few minutes about adjusting to life with newborns, and how life with twins is both an incredible blessing and a huge challenge.
"It gets easier," I assured him. "I know. My twins are now teenagers." 
Relief washed over his face.
"This is hard," he admitted. "Really, hard."
Looking back, I barely remember those first few weeks after my girls were born -- they're just a blur. But I do remember being blissfully happy and scared out of my mind, simultaneously.  

A few weeks ago, I got an email from a mom with toddler twins. She travels a lot for work and inquired about ordering meals to stock the fridge for when she's out of town. A…

Knock, knock ... Dinner's delivered!

When I first launched Cream City Casseroles, I only delivered to customers at their daycare centers and workplaces. My main worry was what to do if a customer wasn't home.

We're delivering food here, people!

But then, a customer had a brilliant suggestion:

"What if I left a cooler on my doorstep? You could put my food in there."

Boom. Genius.

You could've heard my forehead slap across town. Why didn't I think of that?

Well, let me tell you, home delivery has TOTALLY taken off. It's the most popular delivery method BY FAR. And it's so simple.

Here's how home delivery works:

1) You leave out a large cooler with ice pack.
2) I put your order in the cooler.
3) I email you that your dinner was delivered.
4) You come home and heat your dinner in the oven.
5) You eat dinner and FREAKING LOVE IT.
6) You immediately order dinner for next week.
7) You reward yourself with a bubble bath ... using the fancy soap.

Just 7 teeny-tiny steps. How easy is that?

I hav…

Dish Delish: Sweet Summer Bratwurst Casserole

I'm a recipe-aholic. I love perusing cookbooks and foodie websites, looking for new and yummy dishes. Wanting to offer some lighter summer options for the upcoming summer months, I've been looking for casserole recipes that can be prepared in the oven, crock pot or grill. 
Tall order, I know, but it can be done. Especially when brats and sauerkraut are involved.

I came across a recipe that is really good, but didn't make the cut for my summer menu. I liked it a lot, but it was too sweet for my chief taste-tester's palate. (My husband.) Still, I thought it was nice for a change and worth sharing.
Sweet Summer Bratwurst Casserole
6 servings
Ingredients: 1 (32 oz.) jar sauerkraut, rinsed and drained3 medium red potatoes, peeled and cut in thin slices1 granny smith apple, peeled, cut in thick chunks1 onion, diced1/2 cup apple cider/juice1/4 cup chicken stock2 TB brown sugar2 tsp caraway seeds1 clove garlic, minced1 lb. brats fully cooked1/2 lb. bacon, cooked, crumbled Combi…