BACON FAT-FRIED POTATO PEELS
Turn that pile of forgotten potato peels into golden-brown fried goodness. Add a little salvaged bacon fat to your oil to "season" it and impart some bacon flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Sandwich the potato peels in an even layer between paper towels. Press down to blot and remove any excess moisture from them.
- Attach a deep-frying thermometer to the side of a large, wide pot. Fill with about 2 inches of oil and add the bacon fat. Heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
- Fry handfuls of the potato peels at a time, stirring them around with a slotted spoon to keep them from sticking to each other and to help them brown more evenly, until golden brown and crispy, 3 to 5 minutes per batch. Transfer them with the slotted spoon to the prepared baking sheet. Sprinkle generously with salt right away (you have 10 seconds!). Repeat with the remaining potato peels. Serve hot with ketchup, mayonnaise or equal parts mixed together for dipping.
ROASTED POTATO PEELS
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
- Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
- Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.
POTATO PEEL BREAKFAST NACHOS
Waste is one of the biggest things that everyone should try to avoid when cooking. You paid for it, someone grew it, so let's use it all! The peels of any root vegetable are one of the biggest food scraps. For this recipe, let's use the peels of potatoes. Don't worry, keeping them in a bowl of water in your fridge will keep them for up to 5 days. Don't forget all those leftover herbs that you bought for a particular recipe and don't know how to use up. Let's Bobby Flay them by throwing them all in a blender to make a fresh herb sauce. So, imagine crispy thin fried potato peels topped with two flavor explosion sauces, a crispy, runny egg and Cotija.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels.
- Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
- Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined.
- Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
- Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
- Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
- To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird's nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook's Note). Top with the pickled jalapeños, fried egg and Cotija.
ROASTED POTATO PEELS
These are delicious and easy to make. Use the baked potato flesh for hash browns, soup or whatever. Cook time does not include the initial potato baking time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450°. Place peels on a lightly oiled baking sheet; brush the peels with the butter.
- Bake until peels are golden and very crisp, about 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 108.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.4, Carbohydrate 13.1, Fiber 1.6, Sugar 0.6, Protein 1.6
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