In an effort to suck as much substance out of any type of food, well, that and because they just taste so darned good, I never scrap the potato peelings.

When I’m making potato salad, mashed potatoes or anything that requires I peel the babies, I always rinse the skins and let them dry for a while. Then I line a skillet with an inch or so of peanut oil (vegetable will work) and fry them until crispy and golden brown. I drain them on a cookie rack, then sprinkle about some kosher salt and fresh ground black pepper.

I’ll often used the fried skins as a garnish atop a salad, or on a plate, or I’ll bypass the guests altother and put them in an airtight container, saving them for midnight snacking. They’ll keep for a week or more if they’re fried until crispy and stored airtight. And they’re oh so tasty.

Yes, I’ve been known to wash and bag the skins from other people’s houses, all to save them from hitting the trash. Hey, they’re great with eggs at breakfast time, too!

Posted Wednesday, January 24th, 2007 at 7:13 pm EST
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