There seems to be a growing trend towards leaving the potato peel on the vegetable as part of cooking. Chips/fries can be cooked with the skin left on, and obviously, potato wedges and jacket potatoes retain the outer covering. Potato peelings contain lots of flavour and nutrients, so for those dishes where the peel is not required, why throw away all that goodness?
Thanks to the BBC Good Food magazine, I was inspired by a recent article to produce what I call “Potato Snackage”; it is straightforward to do, gives a wonderfully tasty alternative to the potato crisp and a fantastic accompaniment to a nice bottle of beer (or four).
- Potato Peelings
- Rapeseed Oil
For the Spice Blend
- Onion Powder
- Tomato Powder
- Citric Acid
- Cayenne Pepper
- Rock Salt
- Pinch of Granulated White Sugar
- This recipe works best if large potato peelings are used; I guess that small ones would taste just as good but would be fiddly to work with. Wash the strips in cold water and pat dry on some kitchen roll.
2. Prepare the spice blend using all the ingredients and grind with a mortar and pestle. The mix of ingredients listed above is fantastic, but you could use anything you like, really. Even simple salt-and-pepper works well.
3. Spread the peelings over a baking tray trying not to overlap them. I find that an excellent New Zealand pale ale assists in this process.
4. Brush the strips with the rapeseed oil and sprinkle the spice blend over the top. Turn them all over and repeat. A Camden Town lager is the preferred beverage at this point.
5. Bake in the oven for around 20 minutes at a medium/high heat setting until some of the peelings start to bubble, and they crisp up. By the time they come out of the oven, you will be ready for a continental white beer.
6. Serve in a small bowl with a Guinness! Enjoy.
Potato Snackage is so tasty that it is tempting to peel a potato just to obtain the strips of peel and throw away the rest of the vegetable.