HGTV Magazine

Peel potatoes in a hot sec

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It’s all about boiling them ahead of time. First, gently run a paring knife around the center of each spud, slicing through the skins. Once cooked, douse with cold water and they should pull off with little effort. Store potatoes in an airtight container for up to four days, then whip day-of for max fluffiness.

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