7 Hacks to Peel Potatoes Faster
Peeling potatoes can be a tedious part of cooking, but a few clever tricks can save time and reduce frustration. Whether you’re prepping for mashed potatoes, fries, or a hearty stew, these seven hacks make peeling—and cooking—potatoes a breeze.
Boil First, Peel Later
Boil potatoes with the skin on, then transfer them to ice water. The skins slip off effortlessly once cooled—perfect for mashed potatoes.
Use a Y-Peeler
A Y-shaped peeler allows for faster, more comfortable peeling with less wrist strain. Its sharp blade glides along potato curves for quick, even results.
Microwave for a Minute
Microwave potatoes for 1–2 minutes before peeling. This softens the skin slightly, making it easier to remove without cooking the potato fully.
Score and Soak
Make shallow slits in the potato skin and soak in hot water for a few minutes. The water loosens the skin, speeding up peeling.
Grab a Box Grater
For some recipes, using the coarse side of a box grater lets you shred the potato with skin on. You can remove the skins afterward or leave them for added texture and nutrients.
Boil and Shock Method for Sweet Potatoes
Like regular potatoes, sweet potatoes can benefit from boiling and shocking in ice water. This technique makes peeling simpler, especially for larger or stubborn tubers.
Use a Knife for Large Batches
When peeling a lot of potatoes at once, a small paring knife can sometimes be faster than a peeler. Hold the potato in one hand and slice away thin strips of skin in long motions.
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