Take-out Tuesday, Potato Peel Fries

the Painted Apron

6 years ago

When I heard about this recently I couldn’t wait to try it

Fried potato peels!

Did you know that most of the nutrition is in the skin? So these are at least a teeny bit healthy!

And guess what, if you don’t want to fry them, you can roast them too!

Peel potatoes

Use a sharp knife rather than a peeler so you can cut a little potato with the skin

Use can use the rest of the potatoes to make mashed potatoes

You can prepare the peels early in the day and store them covered in the refrigerator until you’re ready to cook them

Then when you’re ready, drop them in the fryer and fry for 2-4 minutes until crispy & golden

Sprinkle immediately with kosher salt and serve hot

If you want to roast the potatoes instead, toss the raw peels in a little olive oil and spread on a sheet pan in an even layer, season with salt and pepper and roast at 400 degrees for 15-30 minutes until done

These are great for nibbling!

Serve with a dipping sauce, sour cream and chives or ketchup if desired

Potato Peel Fries

Course Appetizer, Side Dish

Cuisine American

Keyword french fries, potato peel fries, potatoes

Prep Time 10

Servings 4

Ingredients

3 large Idaho baking potatoes
kosher salt
pepper optional
oil for frying

Instructions

Deep Fry Method

Peel potatoes with a sharp paring knife, leaving a thin piece of potato pulp attached to the peel. Reserve peeled potatoes for another use. Pat potato peelings dry with paper towels and deep fry in hot oil until done 2-4 minutes. Drain on paper towels and sprinkle immediately with salt and pepper if desired.

Oven Method

Toss potato peels in a little olive oil and spread out on a baking sheet in an even layer and season with salt and pepper. Bake at 400 degrees for 15-30 minutes, depending on thickness of peelings. Remove to paper towels and season again if desired.