Just because the potato is a simple ingredient doesn’t mean The Potato Cookbook is a simple collection of recipes. Join Australian cookbook author and culinary instructor Dale Whybrow and discover your favorite new spud preparations, like these super crispy potato peels.
The next time you’re peeling potatoes, don’t throw away the peels. Baked in the oven, they make a crunchy, moreish snack or a great topping for soup. The secret is to wash and dry them well, toss them in oil and get them into the oven quickly. They’re so good, and so easy, you’ll wonder why you haven’t been doing it for years.
- About 3 1/2 ounces potato peels, from 2 pounds, 3 ounces peeled potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt flakes, plus extra to serve
For the peels
Preheat the oven to 410ºF. Line a baking tray with baking paper.
Wash the potatoes well before you peel them. As you peel each potato, give the peels a rinse and put them in a colander to drain. Dry them well on paper towel and put them in a small mixing bowl. Add the olive oil and salt and turn the peels over until they are well coated.
Place them on the baking tray and bake until golden and crispy, about 20–25 minutes.
Tip the crispy potato peels onto a plate and serve immediately with a sprinkle of extra sea salt if desired.