Here's a wartime rationing idea...or maybe it started during the depression. Don't waste the peelings from your mashed potatoes! I use these as an appetizer; we love them. I often bake them right away while the rest of the meal is cooking, and they never make it to the table.
My husband's comment: "Think about all the potato peelings we've wasted over the years!"
Crispy Potato Peelings
Potato Peelings
Butter or olive oil
Salt, Onion salt or Garlic salt
Preheat oven or toaster oven to 450°.
Peel potatoes as usual, thinly with a potato peeler works best.
In a baking sheet, melt a pat of butter for each potato.
Toss the peelings in the melted butter, lay out flat, sprinkle with the salt or onion salt or garlic salt. Bake at 450° for 8-10 minutes, or until crisp and brown, turning once and salting the other side.
Serve, but you probably can't even get them to the table.
You can use a teaspoon of olive oil for each potato if preferred.
I don't generally eat peelings anymore because of the chemical treatments to slow/stop sprouting. They don't even taste good anymore. If I could get organic potatoes or homegrown ones (from a farmer) then I'd love to use this recipe.
ReplyDeleteOh we love these. The only downside to me current method is I cant make these.. or can I? I cook the potatoes in the microwave and put them through the ricer. No peeling, limp skins. What do you think? Love your blog.
ReplyDeleteGuess you could try the cooked peelings to see if they work...for less time and watch carefully. Let us know if they work out for you.
DeleteWhat a Wonderful idea!! Thank you!
ReplyDeletehughugs
Thanks, Donna!
DeleteWould olive oil work instead of butter?
ReplyDeleteOh geez.. Should've finished reading the whole thing before asking!!!
ReplyDeleteWell, you should try them with olive oil, Meagan, they are delicious!
DeleteI'd eat the potato skin any day over the innards of a baked potato. And I usually just keep the potato skins on when boiling for mashing. However, your recipe makes them worth peeling! I rarely use russets for mashing, usually Yukon golds or red potatoes. Ever try purple potatoes for Easter? They make lovely lavender mounds, and just as tasty.
ReplyDelete