This recipe helps you cut the waste and also gives you a scrummy snack or side dish in just 5 minutes.
Many Italian pubs now offer fried potato peels, seasoned with a variety of ingredients: salt and pepper, garlic powder, or even a pinch of turmeric. I absolutely love this version with sweet paprika!
The next time you cook some normal or sweet potatoes, don’t throw away the peels – instead, give this easy recipe a try. You will not regret it.
Serves: 2 | Preparation time: 5 mins | Cooking time: 5 mins
- The peel of 4 or 5 potatoes
- Garlic: 1 clove
- Rosemary, fresh: about 1 sprig
- Paprika, sweet: to taste
- Salt: to taste
- Peanut oil (for deep frying): 500 ml
Make sure to wash the potatoes thoroughly and to dry them carefully before peeling them; try to peel the skin in long, regular pieces.
Peel the garlic clove. Heat up the oil in a large frying pan and add to it the rosemary and the garlic.
When the oil is hot enough, start deep frying the potato peels, adding only a few pieces at a time. This ensure a dry and crispy result.
Let the potato peels fry for about 5 minutes, or until they are ready; remove them from the oil and lay them on a plate lined with kitchen paper. Season them with the paprika and the salt and they’re ready to be served.
Tip: The bad side of deep frying is the lingering smell left in the kitchen. To reduce it a bit, try adding about an eight of an apple to the oil, along with the garlic and the rosemary. Make sure to do it when the oil is not too hot yet, or the water contained in the apple will make the oil spurt upwards. It’s also important that the apple is unpeeled, or the result will be less satisfactory.