I rarely peel, but when I do it takes no time at all witn my veggie peeler.

Linda

Like chase, I peel with a paring knife, and I can do that much more quickly and neatly than I can with a peeler for some reason. All in one piece too, just like Grandma taught me. :-)

MaryAnn does still look pretty good, LOL, and I might do this with a lot of potatoes like potato salad for a family wedding or something, but not normally.

I mash red potatoes with the skins on, I eat baked and roasted potatoes with the skins on, I make hash browns and american fries with the skins on. If I'm making "plain ole' mashed", I peel 'em.

shaun, I always peel tomatoes for canning or cooking by submerging them in boiling water for a couple of minutes, then peeling, the skin pulls right off. Peaches too.

Annie

I like the Japanese version better

Here is a link that might be useful: Peeling potatoes with a Japanese accent

Yes Annie, that's how you taught me to do it too, but she scored the potatoes. I was thinking that I didnt score the tomatoes, just submerged them into the boiling water for about a minute or so.

That was pretty cute, even in that condescending voice.

This is actually a pretty good method because when you peel potatoes before cooking, you remove many of the nutrients that are just below the surface of the potato skin, which is where the bulk of them are located. More nutrients will remain in a potato that is cooked with the skin on. BUT, it's also not "good" to consume the skins anymore (although I'm guilty of this offense).

"It is best not to eat potato skins in any form. A number of toxins and possible pesticide residues may be left even after they are cooked and washed. There are very few nutrients actually in the skin, most are just under the skin.

The EPA has registered 90 different pesticides for use on potatoes. The FDA laboratories can only detect 55 percent of these. Most of the problem pesticides such as: Chlordane, Aldicarb, Dieldrin and DDT are for the most part in the skin. Removing the skin is the best advice."
(source: Potato Food Facts http://www.bellybytes.com/foodfacts/potato_facts.html

So we're darned if we do, and dared if we don't...

-Grainlady

Unless those potatoes were grown in your own garden!!

The potatoes shown were Russet type. Best used for baking as they are loaded with starch. I doubt one could do this with a medium red or white cooking potato. Anyone try it?

I rarely peel potatoes. In fact, I think the only time I peel them is when I'm grating them into a soup or stew as thickening.

I don't worry about pesticides either. First of all, God designed us with equipment to deal with toxins as long as we don't get deluged with them all in a moment. Secondly, despite all the warnings, alarms, and sensational stories about how this or that will kill us, we are living longer than we ever have...due primarily to adequate nutrition and decent sanitation,as well as all the advances in medical science.

If we avoided everything we're warned about from one quarter or another, we'd all starve, likely.

Liked the video..

She looked great..

I think you gals out to have a potato peeling throw down..

paring knife vs peeler vs the twist method!

Growing up we had mashed potatoes almost every night, so I learned early..with a paring knife..and would get yelled at for taking too much of the potato with the skin!
In an Irish house, it's not a meal unless you have potaotes, :)

I use the Oxo peeler now...don't know if I could win any contest, but I'd love to watch you ladies go at it! :)

I thought it was interesting, but I'm pretty sure I could just peel them faster with my paring knife. It would be a fun way to peel potatoes if you had an audience, esp. a group of kids.

Joanne

You peel potates when you live with someone that will not touch the skins. According to Dad, peels are for the pigs. I guess I am a pig (shudupthosthatnome). I like a good crunchy baked skin.

This is nothing new. Potatoes, tomatoes, peaches, nectarine, even hard boiled eggs will "shed' the skins when plunged into an ice bath.

But she does look good.

I missed it... the video is no longer available!

I just tried it vacuum and it's still there.

I like this method for the reason Grainlady mentioned; the nutrition is right below the skin and with this you'd take off the least amount. It looks a bit messy, but then so is peeling potatoes in any case. Think I'll try it and see how we like it.

Kathleen, we had potatoes every night and usually mashed. My mother had her work cut out for her trying to get Pops to eat rice with chili. LOL. After being the potato peeler for 6 and then when I was a young chef doing prep and often peeling 50#'s or more at a time, I've done my share of potato peeling and am pretty darn fast with a knife, but what the heck, you can teach old dogs new tricks. Smiles.

Coconut-nj... when I try it, it says in white letters "video no longer available" though I can see other Youtube videos! This new computer has Vista on it and I think it's causing some problems...

Oh well... I just use the potato peeler, though I've oft been intrigued by those gadgets that you stick a potato on and turn the crank to peel them!

Seems like a good method for a person with arthritis who cannot hold a peeler very well.

Is that potato cooked in 15 minutes??? What do ya do with it then, huh?

Judy

" Is that potato cooked in 15 minutes??? "

I'm wondering that too. Cooked and ready for mashing? I have carpal tunnel sydrome and doing more than one potato starts to hurt so this might be worth trying.

shaun, I never score the tomatoes but several canning references say to make an "x" on the bottom of the tomato before submerging it in boiling water. I never have so I'm not starting now and it works fine for me without doing that extra step.

As for the potatoes, I was thinking "cooked and ready for potato salad", because I like them a little firmer for that.

Kathleen, in addition to my Native American heritage, I have Irish. My Native American ancestors somehow got "converted" by the Irish who came to Canada. According to the family geneology, the first of my Irish ancestors was a pair of sisters who were nuns and went to Buckhorn Canada from County Meath. They liked it so well they sent for their brothers and, well, the "heathens" were converted, LOL.

We had potatoes every day when I was growing up, usually twice. Dad always wanted potatoes for breakfast and again at supper. They were usually just peeled and boiled, then mashed up with a fork on our plates, to be buttered and salted individually. Leftovers were American Fries for breakfast.

Peppi, I never ate the "skins" of potatoes until I was an adult, even baked we ate the insides and gave the peels to the chickens. LOL at your Dad, Grandpa would never eat cottage cheese, he said it was just sour milk and only fit for the pig slop. (grin)

As for pesticides, I grow most of my own potatoes and so don't worry about pesticides because I don't use any. On the occasion when I do get one in a restaurant or run out of my homegrown and buy some (which hasn't happened yet this year), I eat the skins anyway. Like Rachelellen, I believe we have some defenses to protect us. I avoid exposure to chemicals when possible but I don't worry about it. I do as many healthy things as possible and I think that the nutrients in that pototo skin probably outweighs the bad I get from any pesticides.

Annie

I too have homegrown now, but if I need some I buy organic.
And I don't eat potatoes out to much. Unless it's the occasional value size fry at Wendy's..LOL Once every 3 months or so. I love potatoes..and because I don't eat much bread.. They are a staple for breakfast to "help" soak up the egg yolks. mmmm mmmm

That is a great tip though. And Bobby, I have Vista, and went right in.

I'd have to look it up but I'm certain green potatoes are poisonous. If I see any green tinge I peel them down to the white part. Seems they are a member of the nightshade family if my foggy memory is functioning.

Most of the time I use a scotch pad that scrubs the skins thin and tender.

: )
lyra

I had the same question -- then what do you do with it? Throw it back in the water I guess. This works well for peeling dozens of little pearl onions too.

bunnyman: I've always understood that peeling the green off the potato doesn't remove whatever it is that we're not supposed to eat. The green is only a clue as to what's going on with the potato. Not the toxin itself. No?

Annie, I thought it was like Lyra thought, but also recently I heard like you..if it's green don't use it. So I don't.

The claims posted on this thread by rapid peelers cry out for a potato peeling contest.

It would be fun.

Could it be done on-line? How?

Jim

vacuum, try copying & pasting the link in:
http://www.youtube.com/watch?v=z4W0qIPJmoo
I hope that works for you, because it's fun to see.

coconut-nj & annie, I'm part Irish too, & went to Ireland in '81. One of the things that impressed us was not only potatoes with every dinner, but also the one that served TWO baked potatoes each AND cabbage.

snopes.com (the urban legend site) says, yes, there is a toxin in green potatoes, but that we are unlikely to eat enough to do harm.

Don't you wonder how people figure out methods such as this? Remember the blowing an egg out of the shell?

Here is a link that might be useful: Green potatoes.

Jim: Those that want to prove their prowess can get in front of a computercam, show their potato and peel! They'll need a timer, of course and should probably weigh their potatoes. Notice I said "they". I would probably be chasing my potato across the countertop, as usual; so will only be a spectator.
Annie'71

I wouldn't be a participant either. My peeling wouldn't be very exciting for the viewers. However I would be an enthusiastic observer.

I think we could standardize on a certain number and total weight of russet potatoes.

Jim

"I think we could standardize on a certain number and total weight of russet potatoes."

Weight - both before and after. I can peel a potato quickly with a paring knife, but then half the potato ends up in the trash!

Good point, foodnstump. So where have those rapid peelers/parers gone?

Good point, foodnstump.

However, I suggest a high degree of honor system and simple as possible rules. This ain't the Olympics (yet).

Jim

There must be an extra degree of difficulty associated with attempting a "spiral" peel.

Grainlady, you broke my heart when you wrote that. I never, ever peel my potatoes. I personally love the peel myself. No one else in my family but I'm the one cooking so...
I guess I will be adding potatoes onto my gardening list this year. I think I might try this method if making potato salad. I love cooking just not some of the prep work for it.

Well it just so happens that tonight is one of the two or three nights a year that I have russets to peel. Two large ones. So let me set a benchmark:

The slightly smaller one I peeled with a paring knife. Yikes.... 2 minutes 9 seconds. (Mind you, this is the first time I recall ever trying it!) 1 5/8 ounces of scrap

The slightly bigger one I used my Oxo peeler. 26 seconds, 1 1/8 ounce of scrap.

"Growing up we had mashed potatoes almost every night, so I learned early..with a paring knife..and would get yelled at for taking too much of the potato with the skin!
In an Irish house, it's not a meal unless you have potaotes, :)"

Sounds just like my house growing up and even after being grown and going back home I would still get yelled at for taking too much potato with the skin. We had potatoes daily too, sometimes mashed, sometimes fried and sometimes boiled. I still love potatoes and could eat them daily so long as they are not baked.

I could easily peel my potato faster than Mary Ann with a paring knife. I don't know that I would necessarily get it all off in my spiral that fast. Can't enter the contest though because I've got a brace on my right hand right now (carpel tunnel). It's not even easy to type.

I don't like the peel on my mashed potatoes, potatoes in soups or in potato salad. I love the peel from a baked potato or stuffed potato skins. DH doesn't like the peel on his potatoes in any form.

foodnstump:
Did you use your Oxo peeler towards you like a knife or outward like you were whittling? Technique is important -- my dad taught me to use a peeler towards the body! It's not speed, but efficiency! You might be able to lower your Oxo peel time even more!
Annie'71

Speaking of potato peelers here 3 of the ones I have. My favorite and the only one I use is the harp one on the left, these are also cheap at the dollar stores for a dollar. The harp in the middle doesn't work well and isn't as comfortable in my hand.
The one on the right I bought at a kitchen speciality store thinking it might be good for mom.. it isn't. I can't use it either, waste of $6
{{gwi:1506118}}
Here's how the one on the right fits your palm, useless almost
{{gwi:1506119}}

Nice collection PKguy, I've never seen one like any of those.

Peeling towards you is fast...fast....fast. Haven't timed it yet though, but I have seen chefs on TV in cooking speed contests doing it this way and it's how I've always done it.

SharonCb

'71 - I didn't exactly pay attention, but I think I take long strokes towards me to get the bulk off and then quick hits away from me to remove the remaining spots. I'll confirm in a few months, next time I peel a potatoe!

But I've got to be honest, as little time as I have to cook, cooking is one of my favorite things to do so I feel no particular need to rush any step of it including prep, which happens to be one of my favorite parts of cooking. For instance, I take pride in a nice uniform dice, even though in the end result it doesn't make a damn bit of difference and I could just as well have pulsed the food processor.

I agree, foodnstump. The thread went off onto some competition of sorts, partly my fault; but when I cook I do it methodically, slowly and with purpose. However, every time I peel a potato, I remember my dad telling me to peel it towards myself (as well as how to chop walnuts with a knife) -- but that's another thread entirely!
Annie71

I finally got the video to work (the computer didn't come with adobe flash, so I had to install it)...

Yes... I think a peeler is much faster and simpler than "Maryanns" method.

We talked about peeling potatoes about a year or so ago.
when everyone was complaining about Arthritis.
I think it was a Can Opener Post.

I ate the peels when I was younger,
But when I thought about how they are grown and what they are growing in, Manure and pesticides.
I don't care how much they are scrubbed,I started peeling them.
Everyone to their own ways.

Besides , I don't know what country they coming from.

If I need vitamins or nutrients I'll pop a pill.
I know a lot of you grow your own. I have too.
This is only the way I think. I'm crazy !
- - - - - - -
One of the fastest ways "I " know to peel a Potatoe, is to
stick a fork in the end,

Holding the fork, Set the end of the Potatoe down on a cutting board and go like h*ll.
Cutting down to the board.
You can turn the potatoe every which way.
Do half and stick the knife in the other side and finish.

I use the old type peeler, which I reshaped & resharpened.

This method works good for someone with Arthritis.

I just timed, peeling a Red Potatoe ( 14 1/2 seconds )

I know this isn't a Worlds Record but it's fast enough.
And you are cutting down to the board, so not to worry
about cutting yourself.

When I'm done peeling, I lay the peeler down and push the peels into my trash container.
If anyone want's the peels, I'll save them.

I leave the skins on and scrub Idaho Potatoes for Baking
but I don't eat them, Just Butter or Sour Cream and eat the White Meat.

I don't think anyone would try this method of peeling.
Because it is my uncoventional way of doing things.

If my name was Jon Pierre La Kook, it may have a chance.

But I'm just a Kook, I mean cook.

Lou

My mother always usea a paring knife to peel potatoes and she can do it in a flash. I only recently, FINALLY considering how much I like to cook, got a nice set of knives and I finally have a nice, sharp paring knife!! However, I still can't peel a potatoe with it! I just take off too much edible flesh. So I stick to my regular standard veggie peeler that I use for everything. We actually don't eat many potatoes, but I've never noticed that it takes an exceptional amount of time when I do peel them. Again - if I had a LOT to do, I might try this method. I might try it anyway when I have time - just for fun!

And as far as pesticides and chemicals I didn't think I had to worry about potato skins since they grew underground. I guess when I get my new veggie garden set I might be adding potatoes to my list of things to plant as well!!

Lisa

Well, this has just turned into a great thread, hasn't it! Now we need to heard from lindac, chase, dixiedog & duocanoe; they started this contest.

The peeling contest I suggested is probably a too grandiose project if we were to do it with videos and rules. However, I think many of us are curious about how fast is fast when peeling potatoes.

How about going to the other end of the complexity scale and simply post random reports of your peeling speed, like foodonastump and Lou have done? Just tell us what you peeled, how fast and what method you used.

Jim

Jim:
I didn't put in the measurments of the potatoe. It was
3 1/2 inches long X 2 1/2 inches wide.

Don't want to get into a Compettion ! but I'll time it again. Maybe I can do it a tlittle faster.
I'll let my son watch the clock.

Just giving a Good way to peel potatoes.
If they use it ,GOOD. If not ( their Loss )
Some like my daughter , have to do it the way Gram did.

She tried it a couple times but she was a little awkward.
But worse with the Paring knife.I think she has the idea now.

SharonCb:
You are allowed to try my way, honest. I don't think anyone would mind.
lou

LOU

Well I haven't been back to this thread for a bit, what have 1 Been missing!!! LOL

So I could not help myself......

I just peeled a 6.3 oz russet in two solid spirals...I know I said one before but I lied !

total time 28 seconds, weight of peel .7 oz

Now what the he!! do I do with the potato? We are having rice for dinner! LOL

Chase:
I just peeled another potatoe for a Photo.

I squirted some Lemon on it and wrapped it in Plastic Wrap,
Put in the frige, for eggs in the morn.

Jim:
I just took some Photo's. Just in case they didn't know
what I meant, in the Thread above.

Here's how I hold the potatoe with a fork.

{{gwi:1506121}}

Potatoe Peeled in, ( 13 1/2+ seconds.)

{{gwi:1506122}}

That's it I Quit
LOU

Lou.... 13 1/2 seconds...you win I bow to your talent!!!

Now I still need to know what to do with this damn potato!!! LOL

Chase - Quick - make some small potato pancakes for a happy hour appetizer.

Happy hour? Yes that's it, I need to go drown in my beer......

On the road for a couple of days and look what y'all have started....lol! I eat the skin and will continue to do so. I use a paring knife when it comes to peeling potatoes....can't do the single/continuous peel like my DGM and a couple of aunts but it works for me. I'll report back on my timing later....I'm headed to the bar for a late happy hour with Sharon!!

David