Using a vegetable peeler, carefully put pressure on the potato skin with the peeler’s blade. Run the peeler across the potato to remove the skin. Discard the skins in a trash can. Some people prefer to keep the skin on for added nutrients. This does make the blanching process a bit longer. However, if you prefer the skins, you can skip the peeling process. You should dice your potatoes to blanch them, usually cutting them into small cubes. Depending on your recipe or preference, these cubes can be bigger or smaller. If you're making something like french fries, you should cut the potatoes into wedges rather than cubes.  Use a sturdy knife and a large, wooden cutting board. Place your potato on the cutting board to start. Slice it in half lengthwise, making sure the knife cuts all the way through the potato. Some potatoes may be slightly harder to cut, so do not hesitate to use some force. Take each half, and cut it into thirds lengthwise, creating large wedges. From here, you can cut these wedges into cubes. If you're making french fries, you can simply blanch the wedges. Before adding the potatoes in the pot, it’s important to wash them to remove any starch. Get a colander and place the cut potatoes inside. Run the potatoes under water in the sink for a couple of minutes, until all potatoes have been thoroughly washed. If there are any bits of dirt or discoloration on the potatoes, make sure to wash them out. You can usually just wash potatoes with running water. If you notice any stubborn bits of dirt or grime, you can rub these out with your hands. Just make sure to wash your hands beforehand. For blanching potatoes, you want to start with room temperature water. Pour some lukewarm tap water into a pot. Wait a few minutes for the water to reach room temperature.  You can usually test the water just by placing your finger in it, although you should wash your hands first. Lukewarm tap water is usually around room temperature, so it should not take long for your water to get to the right temperature to blanch potatoes. Take your sliced potatoes. Place them in the pot of room temperature water. For some vegetables, the water is salted prior to the blanching process. It is not necessary to salt water when blanching potatoes, however. Once the water begins to simmer, reduce the heat right away. You should avoid overcooking your potatoes during the blanching process, as this can cause them to burn easily when you cook them for a recipe. Lower the heat until the water is barely simmering. You will usually have to keep the stove at medium or low heat.  Check your potatoes periodically. How long the process will take depends on how many potatoes you're blanching. To avoid accidentally cooking the potatoes, err on the side of caution. Keep the stove more towards the low setting than the medium setting.
قشري البطاطس. اقطعي البطاطس بالحجم المرغوب. اغسلي البطاطس. بردي وعاءً من ماء الصنبور في درجة حرارة الغرفة. أضيفي البطاطس إلى المياه. ضعي البطاطس على درجة حرارة عالية حتى تبدأ المياه في الغليان.