Rosemary Roasted Potato Peelings

This simple recipe transforms potato scraps into a delicious appetizer that will have everyone reaching for more. These rosemary roasted potato peelings deliver a crispy, herb-infused snack that makes use of what most people throw away.

I started making these when I realized how much food I was wasting every time I peeled potatoes. Now my family actually hopes I'm making mashed potatoes just so they can snack on these crispy peels while dinner cooks.

Ingredients

• Peelings from 3 to 4 large russet potatoes: Choose potatoes with clean unblemished skins since you'll be eating the exterior
• Garlic powder: Adds savory depth without burning like fresh garlic might
• Fresh chopped rosemary: Provides an aromatic piney flavor that pairs perfectly with potatoes
• Sea salt: Flaked sea salt works best for even distribution and flavor
• Olive oil: Helps achieve crispness while adding richness

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400 degrees Fahrenheit. This high temperature is essential for creating that perfect crisp texture without burning the delicate peels.

Prepare The Peels:

Place the potato peelings on a large baking sheet making sure they are as dry as possible. Moisture is the enemy of crispness so pat them with a paper towel if needed.

Season The Peels:

Drizzle the olive oil over the potato skins ensuring even coverage. Then sprinkle the garlic powder fresh rosemary and sea salt evenly across all the peels. Use your hands to toss everything together making sure each peel gets coated with seasoning.

Arrange For Optimal Crispness:

Spread the seasoned peels out in a single layer with minimal overlap. Crowding the pan will result in steaming rather than roasting which prevents them from getting crispy.

Bake To Perfection:

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Set a timer for halfway through cooking around 8 minutes to stir the peels. This ensures even browning on all sides.

Finish And Serve:

The peelings are done when they become crisp and golden brown with slightly curled edges. Remove from the oven and while still hot sprinkle with additional fresh rosemary or chopped chives for color and flavor. Serve immediately for the best texture and taste.

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I discovered this recipe during a particularly tight month financially when I was trying to stretch our food budget. My children now refer to these as potato chips and actually get excited when they see me peeling potatoes for other recipes.

Storage Solutions

These potato peelings are best enjoyed immediately after cooking while at their crispiest. If you do have leftovers store them in an airtight container at room temperature for up to 2 days. To restore some crispness reheat them in a 350 degree oven for about 5 minutes. Avoid storing them in the refrigerator as the moisture will make them soggy.

Creative Variations

While rosemary is my favorite herb pairing you can easily customize these with different flavor profiles. Try Italian seasoning and parmesan cheese for a savory snack. For something spicy toss with cajun seasoning or a pinch of cayenne. For a breakfast inspired version use cinnamon and a tiny sprinkle of sugar after baking. The possibilities are endless based on what you enjoy and what herbs you have growing in your garden or spices in your cabinet.

Serving Suggestions

These crispy potato peelings work wonderfully as an appetizer served with a garlic aioli or sriracha mayo dipping sauce. They also make a fantastic garnish for creamy soups especially potato leek or mushroom varieties where they add textural contrast. For a complete zero waste approach use them to top the mashed potatoes you made from the peeled potatoes creating a beautiful presentation with contrasting textures.

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With minimal effort, this recipe turns what many consider waste into something truly special and delicious.

Frequently Asked Questions

→ Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary, but use only 1 teaspoon instead of 1 tablespoon since dried herbs are more concentrated. For best results, crush the dried rosemary slightly before adding to release more flavor.

→ How do I ensure my potato peelings get crispy?

For maximum crispiness, make sure to spread the peelings in a single layer with space between them, dry them thoroughly before adding oil, and don't skimp on the baking time. Stirring halfway through cooking ensures even browning.

→ What other seasonings work well with potato peelings?

Potato peelings are versatile! Try paprika and onion powder for smoky flavor, parmesan and black pepper for an Italian twist, or curry powder for an Indian-inspired version. The possibilities are endless.

→ How should I store potato peelings before roasting?

If not using immediately, store clean potato peelings in cold water in the refrigerator for up to 24 hours to prevent browning. Drain and pat thoroughly dry before roasting for best results.

→ Can I make these ahead of time?

These are best enjoyed immediately after roasting while still hot and crispy. If needed, you can reheat them in a 350°F oven for 5 minutes to restore some crispness, but they won't be quite as good as freshly made.

→ Are potato peelings nutritious?

Yes! Potato skins contain significant fiber, potassium, B vitamins, and antioxidants. In fact, many nutrients in potatoes are concentrated in or just below the skin, making these peelings not just tasty but nutritious too.