Crispy Potato Skins

When you’re making gnocchi or another recipe involving peeled potatoes, whatever you do, don’t throw away the skins. There is so much gut-strengthening goodness in the skins of potatoes. This easy gluten free recipe shows you how you can turn those pesky peels into something crispy, savoury and truly magical. The perfect appetiser to wow your guests or for those moments when you’re looking for that savoury hit with epic crunch.

Serves 2

Ingredients

1kg medium potatoes, unpeeled

1 tsp extra virgin olive oil

Pinch sea salt and cracked black pepper (or herbs and spices as desired)

Method

Preheat oven to 180°C fan forced (200°C conventional).
Wash and/or scrub dirt off potatoes as necessary. Wrap potatoes in foil and bake for about 45 minutes or until cooked right through.
Unwrap potatoes and when cool enough to handle, remove the skins with a potato peeler or small knife. Use the peeled potatoes for making some mashed potato or gnocchi.
Place skins in a medium bowl and add the oil and seasoning. Use your hands to gently massage the oil and seasoning into the potato skins.
Scatter the potato skins over an oven tray lined with baking paper. Separate them out so they are all in one layer and as much as possible and where they are not touching (this helps them go really crispy).
Bake for about 15 minutes or until golden brown. Remove and let sit for a couple of minutes, before serving hot.

Tip: Get creative with herbs & spices to add loads of flavour to your skins! Swap the salt and pepper out for Cajun seasoning, Moroccan seasoning or even just a sprinkle of cayenne pepper if you can handle the heat!

This recipe was first published in WA Potatoes Magazine and has been reproduced with permission.