Rosemary Roasted Potato Peelings

These Rosemary Roasted Potato Peelings are a quick and easy recipe for when you’re craving something savory. By roasting the peelings with olive oil, fresh rosemary, and a sprinkle of sea salt, you’re turning a kitchen scrap into a crispy, savory treat that’s perfect for adding crunch and texture to salads or for snacking.

Appetizer and Snack Recipes should be simple to make and that’s why this recipe for roasted potato peelings is easy to follow and packed with flavor. Serve them as an appetizer at your next party, alongside a tangy dipping sauce, or enjoy them as a healthier alternative to potato chips.

I think my family eats their weight in potatoes every year. It’s truly one of their favorite foods. If you were to ask them, these Smashed Roasted Potatoes would be their top spud recipe to eat. I am a true mashed potato girl, which makes it super easy to make these Rosemary Roasted Potato Peelings. Also, leftover mashed potatoes don’t need to go to waste; make these Cheesy Mashed Potato Puffs.

Think twice next time before you throw out the peels from those potatoes. Using them in a recipe like these roasted vegetable peels is a great way to reduce food waste and create a new favorite munchie.

Rosemary Roasted Potato Peelings

Think of these Rosemary Roasted Potato Peelings like potato chips with the skins on. They are a bit healthier since the skins have fiber and nutrients in them. I love rosemary so that is the herb I choose, but you could easily have done just salt and pepper or another herb or seasoning.

I placed the potato peels in a plastic container of water and kept them in the refrigerator intending to make this recipe the next day. However, as it happens sometimes, I forgot….for 4 days! I thought surely those peels would be brown and not good anymore. To my delight, they were perfect and good to use!

You want the peels to be very dry so if you’ve stored them in cold water, drain and pat dry with a paper towel before roasting. Also, discard any green peelings since they can contain solanine, which is a toxin that is not usually an issue in potatoes, since potatoes simply don’t contain enough of it to bother most people. 

Who knew potato peelings could be so tasty? This recipe is easy to follow and perfect for a guilt-free snack.

Timesaving Tips and Variations

• I made these with russet potatoes but they work with red potatoes and Yukon Golds.
• It’s important to rinse and scrub the potatoes before roasting the skins.
• Try to keep the peelings roughly the same size and thickness. This ensures they cook evenly. If some peelings are thicker, you might want to cut them into thinner strips.
• Soak peelings in cold water until ready to use; then drain, and pat dry. Be sure the skins are dry before roasting.
• Spread the peelings in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, which will prevent them from becoming crispy.
• Toppings to try include grated Parmesan cheese, sliced green onions, shredded cheese, other fresh herbs, etc.
• Try other seasonings like this DIY Creole Seasoning Recipe, ranch seasoning, or taco seasoning.
• Great to make in the air fryer as well. Air fry at 400 degrees for 6 to 8 minutes

With these tips and tricks, you can make this recipe your own and create a tasty snack that’s perfect for you.

💡Explore my favorite Kitchen Essentials (Amazon affiliate link)

Tools Needed To Make Roasted Potato Peels

The tools you will need for this recipe you most likely have in your kitchen. I have linked to a few of my favorite items.

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• large baking sheet
• vegetable peeler (needed if you haven’t saved the peels)
• measuring spoons
• spatula

Having these kitchen essentials on hand will make the preparation process smooth, ensuring that your recipe will be a hit.

Ingredients

You probably have all of the ingredients to make this recipe in your kitchen. You can use dried rosemary but fresh is what I recommend.

• peelings from russet potatoes
• garlic powder
• fresh rosemary
• sea salt
• olive oil

How to Make Rosemary Roasted Potato Peelings

Preheat oven to 400 degrees. If your peels are in water, drain and allow them to dry. Patting with a clean dry towel helps this process along. Place the potato peelings on a large baking sheet. Drizzle the olive oil over them and then sprinkle the garlic powder, fresh rosemary, and salt over the skins. Toss to coat and spread out in a single layer.

Bake in preheated oven for 15 – 20 minutes, or until crisp and golden, stirring them halfway through cooking time. Baking time will depend on how fast (or slow) your oven cooks. Sprinkle with more rosemary or chopped chives. Serve immediately.

Serve the roasted peels on a plate or in a bowl with toppings or not. They also are delicious in place of croutons in a salad.

Other Potato Recipes to Enjoy

Potato recipes are very popular and for good reason. They can be made baked, roasted, boiled, fried, and more. Here are a few of our favorites.

• Cheesy Scalloped Potatoes Recipe
• Cheesy Pork Chop and Potato Casserole
• Slow Cooker Creamy Potato Soup
• Japanese Potato Salad
• Slow Cooker Loaded Potatoes

With their ability to be transformed into countless variations, potato recipes continue to inspire and delight cooks and food lovers everywhere.

Remember, save those peels and this recipe to make today! Print the recipe as a reminder.

Printable Recipe Card

2024 Alphabet Challenge – “R”

In creating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “R” and I am sharing a great way to roast potato peels to make a delicious snack with you. Here is what the others are sharing. To see all the recipes I have shared in this challenge, go here.

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheeseburger Broccoli Rice Soup Casserole 
• Food Lust People Love: Leek and Lobster Mushroom Risotto 
• Karen’s Kitchen Stories: Pan-Seared Scallops with Black Beans and Red Pepper Sauce 
• A Day in the Life on the Farm: Pineapple Fried Rice 
• Sneha’s Recipe: Pressure Cooker Rice Kheer With Homemade Masala Milk Powder 
• A Messy Kitchen: Rabrabrakake: Norwegian Rhubarb Cake 
• Mayuri’s Jikoni: Ragi Shavige Uppitu 
• Jolene’s Recipe Journal: Raspberry Ricotta Pancakes 
• Magical Ingredients: Red lentil Paratha 
• Palatable Pastime: Ring Noodle Tuna Salad (Minnesota Style)
• Culinary Cam: Rose Petal-Strawberry Granita 

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