- Potato peels*
- Olive oil
- Salt and pepper
- Optional: minced fresh rosemary or grated Parmesan cheese
Preheat the oven to 400℉, and line a baking sheet with parchment paper or grease it well.
Toss the peels with olive oil to lightly coat. They do not need to be really wet, but you want enough to add flavor and make the seasonings stick.
Sprinkle with salt and pepper to taste, and distribute the peels in a single layer over the baking sheet. (Tip: Sufficient seasoning makes the crisped peels taste their best, but the peels will shrink and concentrate the seasoning when roasted. You can always add more salt and/or mist with olive oil if you find you went too lightly on either.)
Roast for 15 to 20 minutes stirring once halfway through. Cooking time may be longer based on thickness of peels. Also, the peels will take longer to crisp if they’ve been soaked first (see notes). Continue to cook, checking and stirring every 5 minutes, until crisped to your liking. (Thin skinned potatoes that haven’t been soaked will be closer to the 15-20 minute timeframe, while thicker Russets that have been soaked may take about double that.)
When done, add an extra pinch or two of salt, if needed. Enjoy immediately, as is, or sprinkle with fresh rosemary or a touch of grated Parmesan cheese.
Don’t want to cook the peels right away? Simply place them in a bowl of cold water to cover, and then cover the bowl and refrigerate. When ready to use, rinse the peels until the water runs clear and pat them dry. (They’ll still be a little damp and will require a bit more cooking time as noted in the instructions.) I’ve kept the peels refrigerated in water for up to 4 days, and they still turned out great.