There are always those tasks in the kitchen which seem unnecessary and tedious, and peeling boiled potatoes happens to be among them.



It gets very difficult to work with them when they’re hot, and you have to juggle between working fast and protecting your fingers from getting burned.



But there’s always an easy way out, and here is the opportunity to learn a trick used traditionally for ages, which will make peeling the potatoes faster and more efficient than ever.



In addition to saving you time, this kitchen trick will make things easier for you in general. With just a simple step, you can transform this once frustrating chore into a quick and effortless part of your cooking routine.





The simple trick: Ice bath for easy potato peeling



The key to achieving success is actually quite straightforward and lies in nothing more complicated than an ice bath. Instead of allowing the boiled potatoes to cool down on their own or trying to peel them while they are still hot, place them straight away into an ice bath after boiling.



The sharp change in temperature leads to contraction of the outer layer of the potato skin that then comes off very easily. Not only does this approach ensure that you do not hurt yourself in the process, but it also saves you plenty of time since you no longer need to peel the potatoes with a knife.



Sharp temperature drops can bring about certain alterations in food textures that make it easy to peel them off.





Why this kitchen hack works so well



The efficiency of this particular trick is based on science. First of all, as soon as the potatoes are boiled, heat causes both flesh and peel to expand. As soon as potatoes get dropped into icy water, the surface starts shrinking almost instantly, whereas the inner part of the potatoes stays warm and soft, creating a gap between flesh and peel.



Secondly, the use of this approach allows preserving the consistency of the potato. If you start touching the potatoes as soon as they are taken out of hot boiling water, your potatoes will turn out mushy. It will work for any kind of potatoes, but such types as Maris Piper or King Edward are particularly vulnerable to being overhandled.



Moreover, this approach is widely used by professionals, and there is a common practice in professional kitchens called " blanching and shocking ." The Culinary Institute of America explains how it works.





Save time and make cooking more efficient



The efficiency of the technique comes to play in the kitchen when there is plenty of food to prepare, including large quantities of potatoes. When prepping for family dinners or even for future cooking, it is important to peel the potatoes fast without much effort.



Another advantage of the technique is comfort. The cook does not have to wait for the potatoes to be cool enough before handling them. In some cases, one may burn his or her fingers while trying to peel the potatoes.



It is also applicable for many recipes, including potato salad, mashed potatoes, or even the jacket potato recipes, which need only a part of the potato peeled.



At last, small things are what make a difference in life. The technique is easy, effective, and efficient. It will be beneficial in the kitchen at home.