Fried Potato Peels

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  • Level: Intermediate
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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About 2 cups neutral oil, such as canola oil

Peels from 5 potatoes, dried well with paper towels

Kosher salt and freshly cracked black pepper 

4 tablespoons (1/2 stick) unsalted butter, at room temperature 

2 cloves garlic, minced 

2 tablespoons chopped fresh parsley 


Special equipment:
a deep-frying thermometer
  1. In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
  2. Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper.
  3. Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes.
  4. In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm.
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