Since I discovered that potato peels are delicious, I can’t bring myself to throw them away anymore. The few times I do (perhaps because I have very few), my son gets upset because he literally loves them. And he’s right because they are truly tasty and can be cooked in many delicious ways. Today, I’m presenting herbed potato peels that are baked in the oven. These are way better than chips; they’re amazing! A tasty finger food that helps us avoid waste in the kitchen.
Other finger food ideas you might be interested in:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2/3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Herbed Potato Peels
The quantity of ingredients obviously depends on how many potato peels you have. I’ll tell you what I used with peels from 600 g of potatoes.
- Peels from 600 g of potatoes
- 0.7 oz taralli (or breadsticks)
- 0.7 oz pecorino (or Parmesan)
- 1 sprig rosemary
- 3 leaves sage
- 2 sprigs thyme
- extra virgin olive oil
- salt
Tools
- Peeler
- 1 Bowl
- 1 Colander
- 1 Food Processor
- 1 Baking Tray
Preparation of Herbed Potato Peels
When you decide to use the peels, I recommend washing very well the potatoes before peeling them. I usually scrub them with a brush under running water.
Wash the potato peels thoroughly, then place them in a bowl with water and baking soda and let them soak for at least half an hour.
Meanwhile, put the taralli (or breadsticks), cheese pieces, rosemary needles, sage leaves, and thyme leaves in a food processor and chop everything not too finely, transferring the mix to a small bowl.
Drain the potato peels and rinse them thoroughly under running water.
Transfer them to a towel and dry them very well, patting them with paper towels.
Then arrange them in a baking tray lined with parchment paper without overlapping them, lightly salt them, and sprinkle with the prepared mix. Finally, drizzle with a bit of olive oil.
Bake the herbed potato peels in a preheated static oven at 355°F for 15 minutes, then turn off the oven and leave them inside for another ten minutes.
Then take them out and enjoy immediately while hot. Enjoy! Paola
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