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Spud Sunday: The Mystery Trail

Fried Potato Peels

Fried potato peels

This is such a simple idea, it barely needs a formal recipe, beyond the instructions to shred the potato peels, fry until crispy and apply as a garnish.

It does, of course, assume that you are, at the same time, making some other potato dish (such as mash [1]) which involves first peeling your spuds.

You’ll need:

  • potato peelings (from potatoes which have first been scrubbed clean)
  • olive oil or bacon fat
  • pinch of salt

You’ll also need:

  • A frying pan, large enough to accommodate the shredded potato peels

The Steps:

  • Gather together your potato peelings and slice them very finely (to a width of 1-2mm) using a sharp knife.
  • Place your frying pan over a medium heat. When hot, add olive oil to coat the pan (or use bacon fat if you prefer).
  • Add the shredded potato peels and a pinch of salt – they should start sizzling straight away. Don’t crowd the pan too much, as you want the peels to fry, not steam, so if you have a large amount of peels, you might want to fry them in batches.
  • Fry the potato peels, stirring occasionally, until crispy, probably around 6-8 minutes, though it will depend somewhat on how thinly the potatoes were peeled to begin with. Drain on kitchen paper and apply as a garnish at will.

The Variations:

  • You can, of course, add some flavourings to the peels as you fry them, perhaps some whole cumin seeds or a little crushed garlic, or whatever else takes your fancy.

The Results:

  • A crispy potato garnish for your mash where, before, there was none.