favor-“ette”: scrappy

So these are like the evil cousins of my apple peel twigs.

deep fried potato peels

I came across an article in The Kitchn recently, that talked about ways to use kitchen scraps (you know, watermelon rinds, citrus peels, etc.). And there, on the list, was the suggestion to deep fry potato peels.

Deep. Fry. Potato peels.

There wasn’t even a picture, yet I could imagine how delicious they would be.

deep fried potato peels

So the next time I peeled a few potatoes for oven fries I got to work.

And all I can say, is that I am grateful that Conor and Mike were home – or else I might have sat and eaten every one of these by myself.

With St. Patty’s Day approaching I suspect you might find yourself with some extra potato peels – why don’t you give this a try?

deep fried potato peels

Deep Fried Potato Peels
courtesy of  The Kitchen

potato peels, cut into long strips
vegetable oil
salt and pepper

Heat about 2″ of oil to 350 degrees. Place a few peels at a time in the oil and fry till golden brown. Remove with tongs and place on a paper bag to drain. Season with salt and pepper, and serve immediately.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2014/03/11/favor-ette-scrappy/

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