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Crispy Potato Skins

potatoskins

For an American, a potato skin is a fantastic, often sports-related wonder of fried potato piled with cheese, bacon and sour cream. But for anyone else, seeing a potato skin on the menu, is just as funny as if you saw carrot peel (Ha! They are cooking compost!).

That is until we try them, then: “Ooooh these are good!” And we keep saying that until we have eaten one too many, then it is “OOOOh those were bad!”

But the thing is, potato skins are good for you. As a matter of fact, really good for you — they have a bunch of vitamins, minerals and fiber that you need.

So until we find out that we also need bacon and sour cream (oh happy will that day be), here is how to roast the skins without all that bad stuff. Just simple, crisp and delicious. Perfect to use as vehicles for dip (just, make sure its a healthyish dip).

Crispy Potato Skins

You need:

8 large russet potatoes, scrubbed clean
¼ cup olive oil
2 cloves garlic, minced
salt and pepper

To make 6-8 servings:

Preheat your oven to 450º.

Cut a thin slice off both ends of the potatoes so they can stand vertically. Now starting at the top, just slice off each “skin side” so you end up with 4 oval slices about ¼ inch thick at the thickest part. The center of the potato will be a neat rectangle, use it for this recipe for Potato Dominoes, or throw them into a pot of potato leek soup.

In a large bowl mix the olive oil with the garlic, salt and pepper. Toss in the potato skins and mix well (keep any extra oil). Lay the skins out on an oiled or parchment paper lined baking sheet. Cover them either with another baking sheet or foil and bake for about 20 minutes or until soft.

Remove the baking sheet, brush the skins with any remaining olive oil and continue baking until crisp and golden, about 20 more minutes.

Serve warm with red pepper dip, ranch dressing, hummus, or peasto.

 
 

 

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