I came across this concept of roasting potato peels instead of tossing them, and I'm so glad I tried it! The strange thing is, most of the nutrition of a potato comes in its skin, yet we're so accustomed to peeling them to keep the dish as monotone as possible. I'm sure this askew concept came from the west and their obsession that white is superior. Anyway, a couple of things to keep in mind: ensure your potato is as clean and dry as possible before peeling, keep a close eye on it as it roasts since they're so thin they could burn in a jiffy, and lastly, I simply used olive oil and salt, but the customizations are infinite, just like fries. A nice parmesan, garlic, and parley, for instance, or an oregano paprika would also be lovely. Also be careful to salt lightly as it is easy to accidentally over salt.
Ingredients:
potato skin peels
olive oil
salt
Method:
Toss the potato skin peels in a light drizzle of olive oil and a light sprinkling of salt. Lay in single layer on a lined baking sheet and roast in a preheated 400F oven for 15 to 20 minutes, keeping a close watch on them in case they burn. Remove when a golden brown, and they will crisp up further upon cooling out of the oven.
صحة و عافية
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