russet scraps
(1 rating)
A neat little appetizer, using the peels of potatoes. unknown source
(1 rating)
Ingredients For russet scraps
-
3 lbs. russet potatoes
-
1 cup canola oil
-
salt and pepper to taste
-
1/2 cup sour cream
-
2 tbsp. horseradish
-
8 stems chive, minced
How To Make russet scraps
-
1Cut thick peelings from potatoes, about 1/2 inch wide. Preheat oven to 350
-
2Heat oil in medium pot over medium flame to 350 to 375. Fry potato skins in small batches til brown, about 2 to 3 minutes. Transfer to cookie sheet lined with paper towels to absorb excess oil. Lightly salt and pepper.
-
3Remove paper towels and place scarps in oven for 4 to 5 minutes. Remove from oven and let cool.
-
4Mix sour cream, horseradish and chives.
-
5Put scraps on plates and serve with topping.
-
6You can substitute other high temperature oils. Olive oil will work, but it’s not preferred. And waste not, want not: Save remaining peeled potatoes covered in water for later use. Serves 4
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT