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.
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
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