how to peel a tater.

[Kyote]

http://www.youtube.com/watch?v=z4W0qIPJmoo

dang, that was fast. no waste.

any other cool ideas?

[lynsey123]

I have tro try that.

[curious aardvark]

that's pretty cool. If you've got a lot of potato salad to make - that would really help :-)

[supervman]

Just got around to trying it today.
HECK of a way to do it.
Not quite as perdy as Mary Anne but with a little extra work it came off.
I also noticed that it appears she covered her taters maybe I should do that next time.
Course they're not fully cooked so I never pitched my boiling water. Had a sink full of ice water and after peeled I popped em back into the boiling water another 12-15 minutes.
(it takes a little longer as they have cooled down)

Did make some darn nice tater salad. :)
THanks Kyote!

[Richtee]

Course they're not fully cooked so I never pitched my boiling water. Had a sink full of ice water and after peeled I popped em back into the boiling water another 12-15 minutes.
(it takes a little longer as they have cooled down)

Did make some darn nice tater salad. :)

Glad it wasn't mashed in the pot... well...a little grit never hurt no one anyway ;{)

Or do ya scrub them first?

[supervman]

Yeah, you scrub em first.
Worked pretty good.
I'll be doing it again.
Basically this is it - if you can't see videos.

DAWN WELLS (Mary Anne Gilligans Island) Tater Peeling
Wash Taters. BRING A POT OF Water to a Rolling BOIL.
Take a sharp knife and cut a Circle (Score) all around the middle of the potato. To look like a plastic egg.
Drop the Potatoes in the Boiling water for 15 minutes (covered).
Remove from Boiling Water with a TONGS and Drop into a sink or pot of ICE WATER.
Move the Tater around in the ice water for 15 seconds till it gets a little cool and the skin slides right off.
Then put back into boiling water and cook to desired doneness.
http://www.youtube.com/watch?v=z4W0qIPJmoo

[Richtee]

Ahhh similar to the blanching of tomatoes for skinning... I had seen that vid a while back, guess I din't pay attention too well.. :blush:

I'll have to admit tho... looks aside...I prefer to leave my potato dishes skin on if I can. Adds a bit of flavor I think, and the nutrients as well.

[supervman]

Truth is I prefer the skins on as well, but Wifey asked me to make a locally famous Tater Salad. I acquired the recipe from a now out of business Mpls upscale restaruant. LOTS of Martinis and Power Lunches and Dinners went down at Charlies Cafe Exceptionale. They've probably been outta biz for 25 years or more.

Here it is for those who might be curious. (p.s. the Red Pepper MAKES the dish)

POTATO SALAD (CHARLIES CAFÉ)
5 Med Potatoes Peeled and then Fresh Cooked till fork tender.
1 Tsp SALT
¼ Tsp White Pepper
2 Tbsp (or more) of Chopped Green Onion
1 – 2 Tbsp Finely Chopped Red Bell Pepper
3 Hard Boiled Eggs (Diced to taste) see below

Put Diced Potatoes in Large Glass Bowl. Sprinkle w Salt & Pepper.
Add Green Onions, Eggs, and Red Pepper.
Stir in 1 ¼ Cups Hellmans Mayonaise (or more to taste)
CHILL 2 HOURS. SERVE.


HOMEMADE MAYONAISE
1 Egg Yolk
1 Tsp. Dry Mustard
1 Tsp Sugar
¼ Tsp Salt
1/8 Tsp Cayenne Pepper
2 Tbsp Lemon Juice OR Vinegar divided ½ and ½
1 C Vegetable Oil

In Blender Combine Egg, Mustard, Sugar, Salt, Cayenne and
1 Tsp of the lemon juice or ½ the Vinegar. BLEND MEDIUM.
Drizzle the Oil slowly till thickens.
Then add remaining Lemon juice or Vinegar.
(Makes 1 ¾ Cups)

Eggs Hard Boiled

Put Eggs in Pan of COLD Water
Place on Stove.
Turn Burner on HIGH.
Set Timer for 20 Minutes.
When Timer goes Off
Turn off Heat.
Drain Eggs then put into
COLD Water for 10 Minutes.

Serve.

[Kingudaroad]

I wanna know how Ginger does it.

[Richtee]

I wanna know how Ginger does it.

Hah! Mr. Howell knows I bet

[supervman]

I wanna know how Ginger does it.

I saw Ginger on TV a while ago. SCARY!~

That woman DID NOT age well, at all.

Too bad.