Fried Potato Peels
- Level: Intermediate
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 20 min
- Active: 15 min
- 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
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.
