russet scraps

How To Make russet scraps

• 1

  Cut thick peelings from potatoes, about 1/2 inch wide. Preheat oven to 350
• 2

  Heat oil in medium pot over medium flame to 350 to 375. Fry potato skins in small batches til brown, about 2 to 3 minutes. Transfer to cookie sheet lined with paper towels to absorb excess oil. Lightly salt and pepper.
• 3

  Remove paper towels and place scarps in oven for 4 to 5 minutes. Remove from oven and let cool.
• 4

  Mix sour cream, horseradish and chives.
• 5

  Put scraps on plates and serve with topping.
• 6

  You can substitute other high temperature oils. Olive oil will work, but it’s not preferred. And waste not, want not: Save remaining peeled potatoes covered in water for later use. Serves 4
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