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Rosemary Roasted Potato Peelings

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Don’t throw away those potato peels! Make these delicious Rosemary Roasted Potato Peelings with them. Serve as an appetizer or quick snack.

rosemary roasted potato peelings image with text overlay

I think my family eats their weight in potatoes ever 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. Save those peels in a bowl of cold water in the refrigerator.

Rosemary Roasted Potato Peelings

Saving the potato skins is not only reducing food waste but they turn into a wonderful simple and delicious snack or appetizer. They come out of the oven crispy and golden brown. Think potato chips but healthier since the peels have the fiber and nutrients in them.

I placed the potato peels in a plastic container of water and kept them in the refrigerator with every intention on making this recipe the next day. However, as it happens with me, 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!

russet potato peeling in bowl with water

You want the peels to be 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. 

white plate with potato peels that were roasted with rosemary and garlic
Rosemary Garlic Potato Peelings roast up quickly when you have a snack craving.

Ingredients

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

How to Make Rosemary Roasted Potato Peelings

Step 1

Preheat oven to 400 degrees. I usually line my sheet pan with parchment paper, but this particular time I forgot. Works either way!

Step 2

Place the potato peelings on large baking sheet. Drizzle the olive oil over them and then sprinkle the garlic powder, rosemary, and salt over the skins. Toss to coat and spread out in a single layer.

potato peelings with seasoning and herbs ready to roast

Step 3

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

close up of roasted potato skins on baking sheet

Tips, Tricks. and FAQs

  • I made these with russet potatoes but I am sure it would work with other types. Try red potatoes or Yukon Golds.
  • It’s important to rinse and scrub the potatoes before roasting the skins.
  • Soak peelings in cold water until ready to use; then drain, and pat dry. Be sure skins are dry before roasting.
  • Toppings to try include grated Parmesan cheese, sliced green onions, shredded cheese, other fresh herbs, etc.
  • Try other seasonings: ranch, buffalo, or taco.
  • Great to make in the air fryer as well. Air fry at 400 degrees for 6 to 8 minutes
rosemary roasted potato peels on white plate with sprig of rosemary in background

Other Easy Appetizers you will Enjoy:

overhead shot of rosemary roasted potato peelings
rosemary roasted potato peels on white plate with sprig of rosemary in background

Rosemary Roasted Potato Peelings

Don't throw away those potato peels! Make these delicious Rosemary Roasted Potato Peelings with them. Serve as an appetizer or quick snack.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Cajun
Keyword: appetizers, peelings, potato skins, potatoes, roasted potato peelings, rosemary
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • Peelings form 3 – 4 large russet potatoes
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh chopped rosemary
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon olive oil

Instructions

  • Preheat oven to 400 degrees.
  • Place the potato peelings on large baking sheet. Drizzle the olive oil over them and then sprinkle the garlic powder, rosemary, and salt over the skins. Toss to coat and spread out in a single layer.
  • Bake for 15 – 20 minutes, or until crisp and golden, stirring them halfway through cooking time.
    Sprinkle with more rosemary or chopped chives. Serve immediately.

Notes

I made these with russet potatoes but I am sure it would work with other types.
It’s important to rinse and scrub the potatoes before roasting the skins.
Soak peelings in cold water until ready to use; then drain, and pat dry. Be sure skins are dry before roasting.
Toppings to try include grated Parmesan cheese, sliced green onions, shredded cheese, etc.
Try other seasonings: ranch, buffalo, or taco.
Great to make in the air fryer as well. Air fry at 400 degrees for 6 to 8 minutes

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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white plate with potato peels that were roasted with rosemary and garlic

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