Fried potato skins: the recipe for a delicious and anti-waste snack

The fried potato skins I am a antipasti whimsical and tasty, a recovery recipe that allows you to recycle the part that is usually thrown away. Their preparation at home is simple and quick: just wash the potatoes carefully with a brush, remove the skins with the appropriate mandoline and fry them in a large quantity of seed oil brought to a temperature around 170°C: the result is crispy fries and golden, to be enjoyed hot with your fingertips and accompanied by delicious spicy, spicy or sweet and sour sauces, according to personal preferences.

You can dip them in homemade mayonnaise, ketchup, just like classic fries, or in a sauce made by mixing natural Greek yogurt, grain mustard, lemon juice, salt and pepper: it will be impossible to stop. You can serve them ataperitif or offer them to your guests at the opening of a special dinner, accompanied by a glass of prosecco.

Once fried, you can simply sprinkle them with a pinch of salt, flavor them with the paprika or other spices of your taste, or flavor them with aromatic herbs fresh, such as thyme, rosemary and marjoram.

For an even nicer version, you can sprinkle them with pecorino grated and a pepper mill or serve them with a drizzle of honey, without salting them, if you like sweet flavors. For a lighter variant however, but just as irresistible, you can cook them in the oven: in this case, season them with a drizzle of oil and a pinch of salt, then bake them at 180°C until golden.

For an impeccable result, we advise you to choose potatoes with smooth, intact and germ-free skins: you can opt for new potatoesfor example, but whatever variety you choose, make sure of its origin, which must be safe and possibly organic.

Find out how to make fried potato skins by following the step-by-step procedure and tips. Also try Jerusalem artichoke chips and beetroot chips.

How to make fried potato skins

First, rub the potatoes well 1.

Wash them under cold running water then dry them. 2.

Using a potato peeler, remove the skin, obtaining strips of about 6-7 cm long and 2 cm wide 3.

Continue until you run out of potatoes. 4.

Arrange the peels on a tea towel 5.

Dab to remove any extra vegetation water 6.

Pour a lot of oil in a pan and bring to a temperature of 170-180°C 7.

Fry the potato peelings a handful at a time for about a few minutes 8.

When they are nicely browned, drain them on absorbent paper. 9.

Transfer the potato skins to a serving dish and sprinkle with a pinch of salt ten.

Serve the potato skins hot with the sauces of your choice 11.

storage

It is recommended to fry the potato peelings and eat them very hot and right now.