A crispy flavoured alternative to fries, perfect as a snack as well as an enjoyable appetizer. We have fried them, but you can also oven-bake them.
In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano.
Doses depend on the amount of potatoes you have peeled, Cooking time 5-8 mins
- Extra Virgin Olive Oil – EVOO or Peanut Oil, about 4 tbsp
- Parmigiano Reggiano grated, 2 tbsp
- Dried Oregano, to taste
- Salt, a pinch
Rinse the peels and then dry them well.
Tip: you don’t need a deep-frying, just enough oil to fry them all evenly.
Heat the oil in a frying pan, as soon as it makes little bubbles, add potato peels and fry them until golden brown.
Remove potato peels from the pan and put them on a plate lined with kitchen paper to remove excess oil – if necessary, change the kitchen paper if the previous one is too much oiled – add grated Parmigiano cheese that will stick well to potato skins, dried oregano and a pinch of salt, stir and let them flavour, then serve hot.