Crispy Baked Potato Skins
Save those potato skins to make this tasty snack.
- potato skins
- olive oil
- parsley for garnish
The next time you are making a pot of mashed potatoes, save the skins. Potato skins are full of fiber, potassium, iron and other beneficial nutrients.
So why is it that potato skins are often discarded in favor of the creamy, starchy goodness on the inside of the potato? Most people are turned off by the texture of a cooked potato skin; it’s often rubbery or chewy when baked or added to mashed potatoes. Here’s a way to enjoy potato skins that is not only delicious, but is healthy and a way to limit food waste.
When you peel the skins, discard any green peels. The green peels may contain solanine, which is a toxin that is not usually an issue in potatoes (since they don't contain enough of it to bother most people), but just discard to be on the safe side.
Place the potato peels into a bowl of cold water. The skin will quickly turn pink (which is nothing to worry about, but it does look weird) if you leave them out too long. You can keep the skins in a bowl of water in the fridge for a couple of days if you are not ready to make them at the same time you cook the inside of the potatoes.
Remove the peels from the water and lay them out on some paper towels. Make sure they are thoroughly dry.
Season and Bake
Heat the oven to 400 degrees F. Lay the skins out on a large cookie sheet. Lightly drizzle olive oil and gently toss with your hands until well coated. Season with salt and pepper. Roast for 15 to 20 minutes. Stir halfway through roasting, and remove them once they're crispy and brown.
Sprinkle with chopped parsley, scallions or shredded cheese. You can also serve them with honey mustard or ketchup. They taste just like french fries, but without all the oil and guilt. Baked potato skins make a great appetizer or snack any day of the week.