MyPinchofItaly
Cook
A crispy flavoured alternative to fries, perfect as a snack as well as an enjoyable appetizer. We have fried them, but you can also oven-bake them.
In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano.
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Doses depend on the amount of potatoes you have peeled, Cooking time 5-8 mins
Method
Rinse the peels and then dry them well.
Tip: you don’t need a deep-frying, just enough oil to fry them all evenly.
Heat the oil in a frying pan, as soon as it makes little bubbles, add potato peels and fry them until golden brown.
Remove potato peels from the pan and put them on a plate lined with kitchen paper to remove excess oil – if necessary, change the kitchen paper if the previous one is too much oiled – add grated Parmigiano cheese that will stick well to potato skins, dried oregano and a pinch of salt, stir and let them flavour, then serve hot.
In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano.
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Doses depend on the amount of potatoes you have peeled, Cooking time 5-8 mins
- Extra Virgin Olive Oil – EVOO or Peanut Oil, about 4 tbsp
- Parmigiano Reggiano grated, 2 tbsp
- Dried Oregano, to taste
- Salt, a pinch
Method
Rinse the peels and then dry them well.
Tip: you don’t need a deep-frying, just enough oil to fry them all evenly.
Heat the oil in a frying pan, as soon as it makes little bubbles, add potato peels and fry them until golden brown.
Remove potato peels from the pan and put them on a plate lined with kitchen paper to remove excess oil – if necessary, change the kitchen paper if the previous one is too much oiled – add grated Parmigiano cheese that will stick well to potato skins, dried oregano and a pinch of salt, stir and let them flavour, then serve hot.
