How to Peel Potatoes for Enchiladas

Video Transcript

"So to start our empanada mix in this is actually going to be for our filling. We're going to start to get our tomatoes in the oven. They take a little bit of time to cook. So we want to go ahead and get those started. Today we're using a red potato. These are the larger red potatoes. They are cheaper to use the larger ones and cut them up. However, if you can find the smaller red potatoes also use them as well. Other potatoes that will work really well for this application will be a russet potato, your a Yukon gold potato. Any of them go really well. We're going to bake them in the oven with a little bit of vegetable oil so they stay nice and crispy on the outside. Verses adding them into our mixture from the beginning. So to get our potatoes started, we're going to go ahead and peel them using our vegetable peeler. If you like the flavor of the skin go ahead and leave the skin on and just dice it with the skin on. Either way, the skin on the red potato is actually a little bit thinner than a russet and it actually tastes really good. But we're going to go ahead and peel ours today. So I got one down, I'm going to do one more (oops)."