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 ) which involves first peeling your spuds.
- 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
- 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.
- 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.
- A crispy potato garnish for your mash where, before, there was none.