POTATO SKINS
Seasoned Potato Peels
Dry-Seasoned Peels
Wet-Seasoned Peels
Butter vs. Oil
Baked and seasoned Potato Peels 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 satisfy those overwhelming “carb-cravings” you get on carbohydrate-restricted diets. Seasoned Potato Peels are economical, fast, un-fussy and never greasy. Good for the earth, good for your health, and good for your conscience.
* 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 (Wet-Seasoned) Potato Peels
Serves 2 as a snack, appetizer or garnish
Russet potato peels (2 cups)
Cooking ware needed:
- Bowl of ice water
- Vegetable peeler with wide blade
- Metal cookie sheet
- Cloth towel or several layers of paper towel
Select your favorite dry seasoning, such as these dried herb n' salt combos:
- roasted garlic and red peppers (store-bought mix)
- lemon pepper and salt
- seasoning salt and paprika
- celery salt and garlic powder
- cumin and touch of cinnamon
- ground achiote (a.k.a. annatto seed)
2 Tbsp. butter (approxim. 1 Tbsp. butter for every cup potato peels)
- Preheat oven to 375 degrees F.
- Peel potatoes using a vegetable peeler to create naturally curvy lines of perfect width. (How long they are is up to you!) Drop peels immediately into bowl of ice water.
- Air-dry peels by employing the “drop and roll” method, rolling peels up in a towel. Peels don’t have to be bone-dry before you use them.
- 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.
- 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.
- 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.
- Bake peels for about 15 minutes for a crunchier texture. Ovens vary so check peels periodically.
Cooking Tip: Plan to use peels within 24 hours. Otherwise you risk changes in texture and color caused by exposing the sugars and starches in the surface of the cut potato to air.
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 you don't have to ever worry about overdoing it.
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 carbohydrates absorbed by your body
* South Beach Diet , by best-selling author and Miami Beach cardiologist Arthur Agatston, MD
Level 2
Chewy (Wet-Seasoned) Potato Peels
Serves 2* as a snack, appetizer or garnish
Our favorite wet seasonings include these combos:
- horseradish cream sauce and freshly black pepper
- chipotle hot sauce
- curry powder and apple butter
- salad dressing (your choice)
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
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.
