Russet Scraps

Lynnda Cloutier

By
@eatygourmet

A neat little appetizer, using the peels of potatoes. unknown source


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Ingredients

3 lbs. russet potatoes
1 cup canola oil
salt and pepper to taste
1/2 cup sour cream
2 tbsp. horseradish
8 stems chive, minced

Directions Step-By-Step

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

About this Recipe

Course/Dish: Vegetable Appetizers