I am;
Mashed, salad, fries, whatever - all good, any day.
BUT:
What I've always despised is peeling the spuds - until now.
I found the Rotato Express - a simple & wonderful kitchen tool.
I found one and also spare blades for it at fleabay for good prices.
NOW...
I am able to prepare raw spuds really, really fast & with minimal effort - no drudgery anymore.
Hopefully this info is useful or helpful for someone else here who also hates peeling spuds !!
Thanks for reading.
Nice! Was the one you got on eBay new or used? Thanks!
Thanks for replying Boz.
It was sold as used but has little signs of wear & came with all 3 blades a new one would have.
I'm still using the original blade too.
The Rotato makes incredibly thin peels - much thinner that I was ever able to make manually so waste (by comparison) in very minimal.
After it cycles, each spud requires maybe 30 seconds of attention with a sharp paring knife & is then ready to use.
A new favorite of mine is to make thin slices before cooking, then I eat those either alone, or once cooled sort of like crackers, with hummus.
Thanks Again !!
Just got two 5 lb bags of potato at Albertsons, 87c per bag!
Wow - thassalotta taters to peel !!
@One Better get an affiliate link for that so you can profit from sharing this incredible information. Also, I love the name of the product the most.
Jamielih:
Thank you for your kind thoughts.
My aim is simply to share in hopes the info may be helpful to anyone.
As for myself - I'm happily living as simply as possible as a fixed income retiree with zero desire to be at all busy anymore.
To so simply make a batch of fresh taters every couple of days, this quickly & easily is still quite thrilling for me.
(I've always been told that I'm 'easily amused' !!)
I'm not sure if it was this exact device or a similar one; I imagine the practicality of this would depend on the type of potato (and according structural integrity) and the mounting method, spring tension, blade angle, and other factors. But I saw a comment from someone, I think on a video demonstrating this device or one like it, who said they would just reset the device and run it over the same potato repeatedly, creating long potato strips which they would then drop into oil to fry (I think they were deep-frying), salt, and eat as soon as they were cool enough (while still making more).
Were I a deep-fryin' person, I would be tempted to get one just to try that; it sounds tasty and fun. But I'm clumsy and irresponsible and disorganized and cluttered and don't trust myself around quantities of hot lipids greater than the amount of butter I put in the pan when scrambling eggs.
Great reply Scriptninja !!
Here's some more info in case it may be helpful...
Recently I was lucky to buy a 15# sack of giant washed 'taters - they fit the machine just as easily as the more spherical, normal sized ones do.
In using the Rotato, it is nearly impossible to touch the tiny blade & by placing a plate next to it you can aim what comes out into a nifty little pile.
Running it repeatedly on the same 'tater would be simple as you'd just move the cutting arm up again.
Folks have also suggested using the skins from clean 'taters by deep frying.
Personally - I keep an electric pan with oils ready 24/7 'cuz I crave french fries at least once a week - and when not in use the oil mixture solidifies so there's no risk of spillage - AND:
I use a slotted utensil to take out the cooked fries safely (getting scalded by hot oil is NASTY !!!).
For me, having good 'tater choices on hand is a necessity rather than optional.
Best Wishes to All !!
That's a great price!
