Russet Scraps

Lynnda Cloutier


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

★★★★★ 1 vote


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