Whether you’re preparing for a family dinner or a mess hall worth of guests, potato peels offer the makings of a unique side dish for a grilled steak or snack. If you’re not going to use them immediately, store the peels in a bowl of water and refrigerate until the next day. Be sure to drain and pat the peels dry before proceeding with the recipe.
- Potato peels from about 5 Russet potatoes
- 1 tablespoon extra-virgin olive oil, plus extra
- 1 teaspoon granulated garlic
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 400°. Lightly coat a baking sheet with oil. In a large bowl, toss the peels with the oil, garlic, salt, and pepper until coated. Spread in a single layer on a baking sheet. Sprinkle with the cheese. Bake until golden and slightly crisped, tossing once, about 25 to 30 minutes.
Tip: Use a paring knife to peel the potatoes in long, wide strips, catching some of the potato. This will give the crisps some bite.