Best Fried Potato Peels Recipes

Bacon Fat-Fried Potato Peels image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

3 cups potato peels (from about 2 1/2 pounds scrubbed potatoes)
Vegetable oil, for frying
1/4 to 1/2 cup bacon fat
Kosher salt
Ketchup, mayonnaise or equal parts mixed together, for serving

Steps:

Sandwich the potato peels in an even layer between paper towels. Press down to blot and remove any excess moisture from them.
Attach a deep-frying thermometer to the side of a large, wide pot. Fill with about 2 inches of oil and add the bacon fat. Heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
Fry handfuls of the potato peels at a time, stirring them around with a slotted spoon to keep them from sticking to each other and to help them brown more evenly, until golden brown and crispy, 3 to 5 minutes per batch. Transfer them with the slotted spoon to the prepared baking sheet. Sprinkle generously with salt right away (you have 10 seconds!). Repeat with the remaining potato peels. Serve hot with ketchup, mayonnaise or equal parts mixed together for dipping.

Roasted Potato Peels image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peels from 6 large russet potatoes (stored in a bowl of water to avoid discoloration)
2 tablespoons butter, melted
2 tablespoons oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch paprika
Pinch dried oregano
2 tablespoons chopped chives
Sprinkle of sea salt

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.