Food hack, of a sort

Supposedly if you just score the skin of a potato before you boil it the skin slips right off.

It does not. I ended up using the same little knife to scrape the skin off that I’d used if I hadn’t scored it at all. I mean, it’s not like I spent an hour and a half scoring it, but why bother.

2 Replies to “Food hack, of a sort”

  1. With little red potatoes, why peel? You can eat the skin, it’s not as thick as tasteless as baking potato skins. Roasting, boiling grilling, however you cook them, I never take the skin off. But them again, I’m lazy.

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