I kinda don't see the point of peeling that kind of potato. I get them entirely because of the thin skin and would just the bigger thicker skinned ones if I minded the skin.

I've sometimes just scrubbed off the skin with some steel wool like stuff though.

The Willi Waller 2006.

You can heat them, then rapidly cool them in cold water and the Peel will slip right off.

Might not be the most energy efficient way.

If you can understand the accent, this is the best way to peel potato's,

https://www.youtube.com/watch?v=drVqGhjI558

Boil them with the skin on and use the back of a small knife to easily remove the skin after. This is how we'd make mashed potatoes where I once worked.

Don’t. That is a thin skinned potato.

If efficiency is the goal, spiral is good. If speed is the goal, rapid cuts are best. If both speed and efficiency are the goal, go mechanized.

If I need to peel a potato, I go around the flat sides in a single motion and then 3 or 4 peels on each flat side to take the rest off. Mostly just keep the skin on.

Man I love potato skin

If I peel potato skins, I usually keep them to make a vegetable stock.

I rest one side of the potato on a cutting board and then work my way around it with a peeler (from top to bottom). Afterwards I do the edges separately. Takes about 15-20 seconds per potato.