POTATO SKINS

Baked and seasoned potato skins make a great garnish on salads (substitute for crumbled bacon or croutons), as a topping on a steak sandwich in lieu of a bun, or even as tapas with drinks. What baked potato skins do best, though, is satiate those overwhelming “carb-cravings” one gets on carb-restricted diets.

The texture of “wet-seasoned” skins is chewy, while “dry-seasoned” peels are crunchier, but without the greasy taste of deep fried peels. Peels may shrink up to 50% their original size after baking, so keep this in mind when figuring out how many potato peels you’re likely to serve.

 

Level 2
Crispy, Seasoned Potato Peels
Serves 2 as a snack, appetizer or garnish

Russet potato peels (2 cups)

Cooking ware needed:

Plan to use peels within 24 hour. Otherwise you risk changes in texture and color caused by exposing the sugars and starches in the surface of the cut potato to air.

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Seasoning Tip: Don’t be shy about adding more salt to seasonings. The moisture and natural starches in potato peels tend to diminish the taste of salt so it’s more difficult to overdo it.
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For wet seasoned peels

For dry seasoned peels:
Our favorite dry seasonings are dried herbs & salt combos - many available
pre-mixed in the spice aisles of most grocery stores:

Plus 2 Tbsp. butter*
* Figure approximately 1 Tbsp. butter for every cup of potato peels

a. Melt butter in a microwaveable measuring cup. Check in 30 second intervals whether butter is thoroughly melted because microwaves vary. Pour melted butter into a bowl.

Butter vs. Oil:

- Seasoning adheres better to butter than to oil
- Skins bake crispier because the whey (or solids) in butter actually brown
- Butter acquires a wonderfully nutty flavor, and
- According to the South Beach Diet*, a modest amount of fat diminishes the portion of carbs absorbed by your body

* South Beach Diet , by best-selling author and Miami Beach cardiologist Arthur Agatston, MD

b. Dip potato peels into a small bowl of melted butter, tossing them with a spatula. Shake excess butter off peels and drop them into a re-sealable plastic bag containing 4 Tbsp. or more of your choice of dry seasoning mixture. This should be enough to coat the peels unless all you want is just a hint of spice. Seal and give plastic bag a good shake or two.

c. Spread out peels in a single layer on a metal, non-stick cookie sheet. If using ceramic or glass pans, expect longer cooking times because they heat up more slowly than metal ones. Before sliding into the oven, give pan a firm shake to help separate peels. Be sure that peels stay in a single layer. Put pan on top oven rack.

d. Bake peels for about 15 minutes for a crunchier texture. Ovens vary so check peels periodically.

For wet seasoned peels:
Our favorite wet seasonings include these combos:

Plus 2 Tbsp. butter*
* Figure approximately 1 Tbsp. butter for every cup of potato peels

a. Prepare bowls with 4 Tbsp. of desired wet seasoning. Drop in peels and toss to coat well. If you want less spicy peels, dilute the hot spice with butter - one part sauce and two parts butter.

b. Spread out wet seasoned peels in a single layer on a metal, non-stick cookie sheet. If using ceramic or glass pans, expect longer cooking times because they heat up more slowly than metal ones. Before sliding into the oven, give pan a firm shake to help separate peels. Be sure that peels stay in a single layer. Put pan on top oven rack.

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Cookware Tip: If your pan isn’t of the coated non-stick type - before you bake the peels,
put a teaspoon of vegetable oil on the surface, rubbing it in with a paper towel.
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c. Bake wet seasoned peels for about 25 minutes or longer, checking periodically for crispness. Remember the more peels on the tray, the greater moisture level, and the longer the cooking time.

Seasoned Potato Peels are economical, fast and un-fussy. Good for the earth, good for your health, and good for your conscience.