The beauty in buying organic potatoes is the ability to use the entire potato without wasting even the smallest amount of skin. Most of the time I simply scrub the potato well and use it as is. However, I don’t want peels in my mashed potatoes so I make baked potato peels!
It is incredibly easy to make baked potato peels and is a great way to use the peels instead of tossing them. Hey, when I’m paying for organic veggies, no way do I want to waste any of it!
Depending on the thickness of your potato peels, results will range from crispy crunchy peels to thicker meatier potato skins that are great for dipping. No matter which you choose, these are sure to be a family favorite!
Just like making veggie stock, be sure to wash the potato well before peeling it. Use a knife for thicker potato skins or a peeler for thin and crispy peels.
Don’t have time to bake your potato peels right away? No problem, just put them into a bowl of water with a pinch or so of salt and refrigerate up to a week.
This will keep your peels, and/or peeled potatoes white and prevent browning. Older potatoes will not keep as long this way, so fresh is definitely the best.
Once you are ready to bake, preheat the oven to 450. Spray or toss potato peels in a small amount of oil. I melted a tablespoon of butter to toss the peels from 6 medium potatoes in and that was more than enough.
Sprinkle salt and any seasonings you desire over the potatoes; garlic or onion powder are great flavors. Layer potato skins on a tray and bake for 20 – 30 minutes. A convection oven will bake a little faster and make crunchier skins, but conventional works great too.
Munch thin baked potato peels alone or with ketchup or ranch drizzled over top. Dip the meatier baked potato skins into ketchup, chilli-cheese, sour cream or any other dip of your choice. I really enjoy dipping into sour cream with tomatoes, chives and shredded cheese.
However you eat them, baked potato peels are a delicious and tasty way to reduce food waste in the kitchen.
- potato peels
- butter or oil
- salt
- optional seasonings
- Scrub potatoes well before peeling.
- Use a knife for thicker peels and a peeler for thinner peels.
- Toss peels in a very small amount of melted butter or oil.
- Layer peels on a baking sheet and sprinkle with salt and/or seasonings
- Bake at 450 for 20-30 minutes.
Jo says
September 8, 2015 at 9:37 pmThanks for tip about the salt in the water, my potatoes always go slimy if I leave them more than a day or so. Jo.