The Boiling Water Hack That Eliminates The Need For A Potato Peeler

There are few foods more versatile (or tasty) than potatoes. Whether it's potato bread, the classic fries on the side of your burger, or any other delicious spud-based dish, it's not hard to see why potatoes are a staple of the culinary world. And yet, there's one part of potatoes that's not quite so pleasant, and that's peeling them.

Luckily for potato lovers everywhere, there's a simple way to peel boiled potatoes that doesn't involve a dedicated peeler. All you have to do is cut a ring around the middle of the potato crosswise. Then, boil your spud with the peel still on. Once it's done boiling, let it cool a bit and then peel the skin off with your hands starting at the ring. The skin should come off with ease without the need for a peeler or other tool.

As long as you've done it right and avoided making some common mistakes when boiling potatoes, you can be freed from the chore of peeling forever. And it's not just time you're saving. Since you're not scraping off portions of the spud with a peeler, you end up with more of the potato in your meal. That's more bang for your buck.

While this peeling hack is simple, there are potential mistakes you can make if you're not careful. For starters, when boiling your potatoes, always place them in water and then bring it to a boil, never the other way around. If you do, the potato will cook unevenly with the outside cooking faster than the inside. Another great tip is to store your potatoes in the pantry as opposed to your refrigerator. The cold affects both the taste and texture of your spuds (and not in a good way) and will also contribute to uneven cooking. Just keep an eye on them and use them before they go bad, since green or sprouted potatoes are not safe to eat.

Also, let the potato cool before you try to peel it, as "hot potato" isn't just a fun phrase and handling toasty spuds is a good way to burn your hands. Once your potato is done cooking, submerge it in ice water to cool it down faster before peeling. 

Finally, one of the most points is picking the right kind of potato. One of the most common mistakes people make when cooking potatoes is using the wrong type, since different varieties are better suited for different recipes. Russet potatoes work well when you're peeling with this hack since they tend to have a thick skin that comes off easily. Thinner-skinned varieties like the Yukon gold will tear off in pieces, creating unnecessary work and defeating the point of the hack.