Lin wrote:

> What I realized was that the potato you start with has to be near
> perfect, no eyes or blemishes, because those are the points that the
> skin starts sloughing (in addition to the scoring of the tater). I ended
> up using my bird beak knife to clean the rest of the peel off.
>
> I might as well have peeled and boiled as I normally would have after
> trying that experiment.

It takes what? ... maybe 10 seconds to pare the skin off a potato? Thats
about the time it takes to soak the par boiled potato in ice water, plus
the time it takes to heat up the water, and then the time it takes to
par boil. It's a neat trick, but hardly a time or work saver.