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    Home » Kitchen Tips

    How to Peel a Potato

    Published: Apr 14, 2010 · Modified: Apr 23, 2021 by Jessica Fisher

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    Don’t you just love spuds? I do. I don’t think I ever met a potato I didn’t like.

    This week we’ve added potatoes, carrots, and other root vegetables to the frugal pantry. These are not only inexpensive, but they also add great flavor to any number of dishes. And while onions aren’t technically a “root vegetable,” we invited them to the party anyway. They add such yumminess as well as healthy stuff to what you’re eating. If your family avoids onions, you will appreciate Jenna’s story on learning to like onions you can see.

    There’s been great debate over how to peel a potato. Do you use a peeler or a paring knife? Peel away or peel toward yourself? Who knew that potatoes could be so complicated? Aren’t they all ready to go in the freezer section, anyway?

    If you’ve never met a real spud, then this demonstration of how I peel a potato is for you.

    FishMama’s Tips and Tricks for Potato Peeling:

    1. Use a quality potato peeler. I like like this one from Oxo.

    2. Don’t stuff peels down the garbage disposal. Years ago, I stopped up the disposal this way — in three different houses. Does not make for a happy husband. I learned my lesson and now gather peels on a newspaper or old bag and then dispose of them. They make great compost. Or you can just throw them away. Whichever you prefer.

    3. Peel toward you. I find that this gives better control. However, I do alternate directions every once in awhile to avoid hand cramping.

    Fresh is Better

    While convenience is nice, I think freshly peeled potatoes always taste better than frozen, boxed, or canned. They are better for you in most cases and often cheaper. This weekend one of my favorite stores is selling 10-pound bags for a buck! Yeehaw! I think it might be time for some Buckaroo Potatoes. Or some homefries. Mmmm. I made these last weekend and they were so good.

    skillet of home fries this …
    seasoned home fries in a rectangular dish with a spoon.
    Print Recipe Add to Collection Go to Collections
    5 from 1 vote

    Seasoned Homefries

    Cook up some seasoned homefries for a hearty and filling side dish to your full breakfast. Get your potatoes peeled and you're good to go!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4
    Calories: 1287kcal
    Author: Jessica Fisher
    Cost: $3

    Ingredients

    • 2-3 tablespoon olive oil
    • 6 medium potatoes peeled and chopped
    • ¼ onion (for ¼ cup chopped)
    • 1-2 tablespoon favorite seasoning blend depending on how spicy you like it.
    US Customary – Metric

    Instructions

    • In large nonstick skillet, heat oil until shimmering. Add potatoes and onions and toss to coat. Cover with lid or aluminum foil. Stir occasionally. Potatoes will steam. Cook until potatoes are tender, about 20 minutes, possibly longer.
    • Stir in seasoning. Continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on ¼ the recipe.

    Nutrition

    Calories: 1287kcal | Carbohydrates: 237g | Protein: 28g | Fat: 30g | Saturated Fat: 4g | Sodium: 83mg | Potassium: 5625mg | Fiber: 35g | Sugar: 12g | Vitamin A: 252IU | Vitamin C: 255mg | Calcium: 390mg | Iron: 15mg
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    Comments

    1. Amanda

      April 16, 2010 at 11:28 pm

      I know you mentioned tater tots. My daughter (4) has never been a potato fan, including french fries, but I recently made up a batch of oven-baked fries and she loved them. Real easy and yummy. She calls them “Mommy Fries” and while I would love to take credit for the recipe it actually came from Ellie Krieger on Food Network:

      http://www.foodnetwork.com/recipes/ellie-krieger/oven-fries-recipe/index.html

      We normally eat them with homemade fish sticks…
      http://planetgreen.discovery.com/food-health/emerils-oven-baked-fishsticks.html

      I normally cut the recipe in 1/2 (only three mouths that can eat this right now) and I don’t think 3/4c of olive oil is really necessary. We’ve used different bread crumbs in place of the panko and it always tastes good…and my kid eats real fish! Bonus!

      Reply
      • Jessica Fisher

        April 17, 2010 at 12:02 am

        Thank you! I think those fries are in my Ellie Krieger cookbook. So yummy! Just a lot of work to cut them thin. I will try out your fishsticks. Thanks so much!

        Reply
        • Amanda

          April 17, 2010 at 8:02 am

          @Jessica Fisher, Jessica, I don’t go crazy cutting them thin. I normally cut the potato into 1/3rds or 1/4ths length-wise, and then I try to get 3 – 4 slices out of them. Although I am only doing three potatoes, and I imagine with your family it would be a lot more 😉

    2. Katie @ Kitchen Stewardship

      April 15, 2010 at 11:40 am

      Don’t throw away those potato peels! You can make a healthy snack that tastes an awful lot like potato chips with them; I linked up the recipe above. 🙂 Katie

      Reply
    3. Ann

      April 15, 2010 at 8:35 am

      Love this swap. So many great ideas. Thanks!!

      Reply
    4. jenna Food WIth Kid Appeal

      April 15, 2010 at 6:49 am

      frugal potato peel tip – if you’re buying organic potatoes save your skins in the freezer in zip top bag with other veggie scraps to add to home-made bone broths or veggie stock. i haven’t bought a box of stock in months!

      for anyone who missed the caramelized onion and peas dish that was on G&CE yesterday, I’m linking it here.

      Reply
      • Jessica Fisher

        April 15, 2010 at 8:29 am

        Great idea! Thank you!

        Reply
    5. Susie's Homemade

      April 15, 2010 at 6:29 am

      Those look yummy!!!

      Reply
    6. Janine

      April 15, 2010 at 5:03 am

      I made my Potato Leek Soup in the winter, and it’s also great in warmer weather, so I re-posted it today. Great links on there also giving info. on the medicinal values of the ingredients in it, and a link to my medicinal stock recipe! Thanks for hosting this every week!

      Reply
    7. SnoWhite

      April 15, 2010 at 4:53 am

      they look delicious 🙂

      I agree — I typically include onions with the root veggies, even though they are really leaves of a plant!

      Reply
    8. just a granny

      April 15, 2010 at 3:50 am

      love this ‘Pioneer Woman Cooks’ recipe for “Hot Crash Potatoes” –
      http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

      they are WONDERFUL! give them a try.

      Reply
    9. Wendy (The Local Cook)

      April 15, 2010 at 2:46 am

      I’ve been eating TONS of root vegetables this winter as I joined a winter CSA. It’s amazing how many different things you can do with them.

      Reply
      • eileen windras

        June 26, 2017 at 1:56 pm

        Try cutting just through the skin around the middle of your potato, leave the skin on. Boil them as usual and when cooked, leave to cool a little, then you can pull the skins away from the potato . simple! I’m from the UK so I hope it works with your potatoes too x

        Reply
    10. [email protected] Daily Round

      April 15, 2010 at 2:20 am

      Both the home fries (a favorite here) and the seasoning recipe look awesome. I’ll have to try it on our roasted potato wedges for variety.

      We serve pureed sweet potatoes a lot here. The kids love them and my oldest son (ds13) loves to have them as a snack. I bake them whole in a 350 degree oven for about 1.5 hours until they’re done. Then I puree them in the food processor with molasses, cinnamon and honey, tasting along the way. Sometimes I throw in a few tablespoons of butter.

      Reply
    11. Jackie

      April 15, 2010 at 12:30 am

      We love home fries at our house! 🙂

      Reply
    12. Christy

      April 14, 2010 at 10:02 pm

      I am so much faster when I peel with a knife, always towards me. However when I have sous chef’s they use a peeler – seems so much safer. I posted a potato soup recipe. Yum!

      Reply
    13. Chaya

      April 14, 2010 at 9:25 pm

      Those home fries look delectble. I am a potato lover and I would put them way up on the list of favorites.

      Reply
    14. Alea

      April 14, 2010 at 8:36 pm

      Your fires look awesome! I am too lazy to peel potatoes. 😀 I just cut off the eyes and any bruised spots, chop, and then cook as usual.

      Reply
    15. Amber

      April 14, 2010 at 8:32 pm

      Yum! I grew up in Idaho and even so, never became proficient in peeling potatoes. Now I just don’t peel them. Some people don’t like that but I tell them that’s where the fiber and potassium are!

      Reply
    16. Michele @ Saving Money In Real Life

      April 14, 2010 at 8:09 pm

      1. Oh no, I always put potato peels in the garbage disposal! I’m not supposed to? Yikes.

      2. I always peel away from me so I don’t hit myself in face by mistake.

      3. Your homefries recipes look delicious. I agree about fresh potatoes being the best, but I have trouble with thin french fries – I still buy them frozen.

      Reply
    17. Sherry

      April 14, 2010 at 7:37 pm

      OH, yum! I’m going to have to try this tomorrow morning with breakfast. 😀 Thank you for hosting!

      Reply

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