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Roasted Potato Peels

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  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 4 servings
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Peels from 6 large russet potatoes (stored in a bowl of water to avoid discoloration)

2 tablespoons butter, melted

2 tablespoons oil 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Pinch paprika 

Pinch dried oregano 

2 tablespoons chopped chives 

Sprinkle of sea salt 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
  2. Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
  3. Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.