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.
Servings: 3 servings
Equipment
- baking sheet
- vegeatable peeler
- Measuring spoons
- spatula
Ingredients
- Peelings form 3 - 4 large russet potatoes
- ½ teaspoon garlic powder
- 1 tablespoon fresh chopped rosemary
- ½ teaspoon sea salt
- ½ 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 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