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


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

About this Recipe

Course/Dish: Vegetable Appetizers