1. To peel an apple: Hold the apple with your non-dominant hand in a claw shape, fingertips tucked under, and distanced from the blade. Draw the peeler down from stem to end in long, even strips, using the dominant thumb to stabilize the movement of the peeler or paring knife. Once the sides of the apple are peeled, trim the ends, and use as needed. 00:23
2. To peel a potato: Hold the potato on the cutting board with the non-dominant hand, fingers tucked under, while using the peeler to trim off even strips of potato skin. Turn the potato until peeled all the way around and on the ends. Re-trim any missed or brown spots. 02:27
3. Once half the potato is peeled, flip it around, holding the freshly peeled potato end with fingers tucked under, and peel the remainder. Use extra caution, as the peeled end of the potato will be more slippery. Use the peeler or paring knife to scoop out any brown spots. Use the peeled potato immediately or store in water to avoid browning. 03:26
What You'll Need
- Vegetable peeler
- Paring knife
- Cutting board
The key to peeling vegetables is to keep fingers away from the blade
while maintaining full and even control during
trimming. Peeling in even, consistent strips will help prevent waste of
the fruit/vegetable and will result in a more attractive end result.
Peeled apples are most often used in desserts such as pies, tarts, or turnovers.
Peeled potatoes can be boiled and used to make purées or mashed potatoes, or they can be sliced and turned into homemade chips or fries.
Both apples and potatoes will turn brown once peeled due to oxidation, or exposure to the air. To store trimmed apples, toss with lemon or lime juice and refrigerate. To store trimmed potatoes, cover with cold water and refrigerate.