Russet Scraps

Lynnda Cloutier


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


★★★★★ 1 vote



Add to Grocery List

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

How to Make Russet Scraps


  • 1Cut thick peelings from potatoes, about 1/2 inch wide. Preheat oven to 350
  • 2Heat 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.
  • 3Remove paper towels and place scarps in oven for 4 to 5 minutes. Remove from oven and let cool.
  • 4Mix sour cream, horseradish and chives.
  • 5Put scraps on plates and serve with topping.
  • 6You 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

Printable Recipe Card

About Russet Scraps

Course/Dish: Vegetable Appetizers

You May Also Like:

Show 6 Comments & Reviews

5 Delicious Guacamole Recipes

5 Delicious Guacamole Recipes

Kitchen Crew @JustaPinch

"Yes, I know there is an up-charge for guac." - Said every guacamole lover ever. Put that extra $4 to good use and make some homemade guacamole instead! Here are...

Three Cheers For Tasty Cauliflower Recipes

Three Cheers for Tasty Cauliflower Recipes

Kitchen Crew

When have you heard that at the dinner table recently? I can't tell you how many times my son, as a youngster, said cauliflower is boring. Cauliflower gets such a...

25 Game-day Recipes That'll Make You The Mvp

25 Game-Day Recipes That'll Make You the MVP

Kitchen Crew @JustaPinch

Whether your favorite team wins or loses, everyone will be a winner after they snack on these crowd-pleasing recipes.