Take-out Tuesday, Potato Peel Fries
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
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.
Stove Top Method
- Saute peelings in butter, oil or bacon fat, stirring occasionally until golden and crispy. Drain on paper towels, season and serve.
Enjoy!
🥔 🍟 🥔 🍟 🥔 🍟
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
Thursday Favorite Things Creatively Crafty Foodie Friday & Everything Else
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I’ve seen these Jenna but haven’t tried them. I usually always use Yukon Golds since they don’t require peeling (which I hate). I’ll definitely try next time I have some russets 🙂
I hate peeling too…using a knife makes quick work of it!
These look delicious Jenna and would be a big hit here! Have a great day……
Oh they do look good, yummy!
These look delicious, a great snack for the Sugarl Bowl game! RTR
I bet they are delish! I always like the skin!
I was just gifted with an oil-less fryer, going to try making this in that. Less fat, more healthy…I hope! Thank-you!
Let me know how you like your fryer Ellen, I didn’t have much luck when I tried one last year, I would love to know any tips or tricks you discover!
What a great idea! Thanks Jenna! 👍
These are also tasty with Parmesan/Reggiano cheese sprinkled on them!!
Why didn’t I think of that?? Thanks Patti!
I think the peels are the tastiest part of the potato too:@)
Shelley would love these because she loves french fries!
Jenna,
This is a great idea and looks so good! I can’t wait to try your Potato Peel Fries! Hope you have a great week and thanks so much for the party!
Merry Christmas,
Miz Helen