So these are like the evil cousins of my apple peel twigs.
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.
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?
courtesy of The Kitchen
potato peels, cut into long strips
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.
This delicious recipe brought to you by Sheri Silver