Most people intuitively understand how to use a potato peeler. You hold the long blade against the potato, press gently, and remove the skin with smooth, repeated motions. But what about the “eyes,” those pesky brown spots found on most potatoes? While they won’t harm anyone, they’re far too unsightly to leave behind.
Some people use a paring knife to remove potato eyes. This method works in a pinch, but having to switch tools is annoying, and the knife’s straight edge often creates unnecessary waste by digging too deep or wide. Other people run the peeler blade over the blemish multiple times until the eye no longer exists. While effective, this method wastes a lot of potato. It’s also cumbersome and time-consuming when you’re prepping for a dinner party, holiday meal, or weeknight coq au vin.
In the Eye of the Beholder
Fortunately, most potato peelers include a feature designed specifically for this problem. It’s called a “potato eye remover” — that small, pointed notch found on the side or end of the peeler’s head.
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Here’s how to use it: First, peel the potato as you normally would. To remove an eye, hold the pointed notch over the dark spot, press down gently, and twist. The tool scoops out the eye without removing excess potato. This feature is standard on most modern peelers, both swivel and Y-shaped. Just look for a protruding loop or a pointed prong at the tip or side of the head.
The potato eye remover is a simple tool, but its purpose appears to have been lost to time. Previous generations may well have been aware of it, but many contemporary home cooks are surprised to learn it even exists. Hopefully, that changes with your next meal.
