This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it.
I find that I am unable to peel boiled potatoes in any reasonable amount of time because they are soft, slippery, and very hot. I have tried:
- Sticking a fork in one end to hold it down as I peel. Cumbersome and potatoes generally split on the fork while I'm working.
- Holding the potato in my hand as normal. Result: 1st degree burns, 2nd if I'm really being stubborn.
- Wearing a silicone oven mitt. Cumbersome and mitt gits in the way.
- Let them cool. But this takes a long time and also, then they're cold...
So, two questions:
- Anybody got any tricks for this?
- Why boil then peel, won't I get the same results if I just peel them before I boil them like I usually do when I need cooked, skinless potatoes?