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Bacon Fat-Fried Potato Peels

Turn that pile of forgotten potato peels into golden-brown fried goodness. Add a little salvaged bacon fat to your oil to "season" it and impart some bacon flavor.
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  • Level: Intermediate
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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3 cups potato peels (from about 2 1/2 pounds scrubbed potatoes)

Vegetable oil, for frying

1/4 to 1/2 cup bacon fat

Kosher salt

Ketchup, mayonnaise or equal parts mixed together, for serving


Special equipment:
a deep-frying thermometer
  1. Sandwich the potato peels in an even layer between paper towels. Press down to blot and remove any excess moisture from them.
  2. Attach a deep-frying thermometer to the side of a large, wide pot. Fill with about 2 inches of oil and add the bacon fat. Heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
  3. Fry handfuls of the potato peels at a time, stirring them around with a slotted spoon to keep them from sticking to each other and to help them brown more evenly, until golden brown and crispy, 3 to 5 minutes per batch. Transfer them with the slotted spoon to the prepared baking sheet. Sprinkle generously with salt right away (you have 10 seconds!). Repeat with the remaining potato peels. Serve hot with ketchup, mayonnaise or equal parts mixed together for dipping.
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