Description
Turn humble potato peels into a crispy, flavorful snack or side dish with this simple rosemary roasted potato peelings recipe. A delicious way to reduce food waste!
Ingredients
Scale
- 1 to 1.5 pounds potato peels (from washed potatoes)
- 2–3 tablespoons olive oil
- 1–2 sprigs fresh rosemary, finely chopped (or 1–2 tsp dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: pinch of smoked paprika
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a medium bowl, combine the thoroughly washed and patted-dry potato peels.
- 3. Drizzle the olive oil over the peels.
- 4. Add the chopped fresh rosemary, garlic powder, salt, black pepper, and optional smoked paprika.
- 5. Toss everything together well to ensure even coating.
- 6. Spread the seasoned peels in a single layer on a baking sheet.
- 7. Roast for 15-25 minutes, or until golden brown and crispy, shaking the pan or flipping halfway through.
- 8. Remove from oven and serve.
Notes
Store cooled peelings in an airtight container at room temperature for up to 1 day, or in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g