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.

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.

Saute peelings in butter, oil or bacon fat, stirring occasionally until golden and crispy. Drain on paper towels, season and serve.