Some people prefer boiling potatoes before peeling them. The way they turn out is a bit different like this.
Peeling after boiling is actually easier, but you need to cool them down, so if you don't have time for that you should peel before boiling.
Also, fresh "young" potatoes during summer can be eaten without peeling at all.
Yah, I know some species of potatoes that can be eaten w/out peeling, or even cooking. But peeling after cooking is... I'll never do that since I'd always be chopping them before cooking. Off topic, you should have a taste of Pickled Potatoes, a side dish commonly seen in my country. They are small (<5cm in diameter) potatoes boiled in sauce, the latter consisting of soy sauce, sugar and some anise.
Maybe Mado's method only applies to to-be-smashed potatoes.
I've personally never made pre-peeled potatoes outside of mass cooking (school cafeteria yuck..)and last couple of years i only eat potatoes during summer when you can get "fresh" potatoes as they taste much better and don't need peeling.
Also on the point she's making potato salad, having peeled potatoes gives it a lack of color and makes it feel cheap. Also that sounds quite tasty.
Well, maybe if you are, like me, living in East Asian high latitude areas, you'll have to put up with not-so-fresh potatoes in winter, since they are usually the only choices together with (Northeast versions of) pickled Chinese cabbages (and radish).
And may I tag you Tsundere for the tasty blackout? XD
last edited at Dec 1, 2013 5:47AM
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