Fried Potato Peels

Name: Fried Potato Peels
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Intermediate

Total: 20 min
Active: 15 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 20 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

Special equipment:

a deep-frying thermometer

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.
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.
Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes.
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.