As anyone who spends time with me knows, I hate to waste. I hate wasting anything. But especially food. There's nothing like Great Depression Era parents to teach the lessons of frugality, especially when the experience is layered on top of a healthy dose of Scottish breeding.Last night we had a barbeque with a few friends, and I made potato salad. Some people like potato salad with the potato skins on. Some don't. I could never figure that one out, but when cooking for friends whose food taste I don't know well, I will default to the blander (in my opinion) option.
Still, I can't waste the potato peelings, which leads me to this little dish. Take the peelings, toss with a little canola oil and your favorite seasonings. I use salt, garlic powder, and onion powder when going milder, and Tony Cachere's Creole Seasoning, when I'm cooking for my taste. Spread in a single layer on a baking sheet sprayed with cooking spray, and cook at 400 - 450 degrees. They are thin enough, that you don't have to turn them, but watch them closely, so they don't burn. and take them out when they look crispy, like the ones in the photo.
The best part of not wasting is eating the peels. These were gone in no time. We're still working on the potato salad.
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3 comments:
As delicious as those potato peels look, I'm surprised the posting isn't about not wasting the potatoes!
When you make my potato salad, you can leave the skins on. I love it that way. Jean
Jean and Robert, Thanks for the comments. It's skin-on for you two. Must be our common breeding. John
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