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Turning unwanted potato scraps into an irresistible finger food couldn't be easier. These crunchy herb-coated potato skins are a crowd-pleasing snack that cleverly uses parts most folks toss in the trash.
I came up with this idea when I noticed how much food went into my garbage every time I made mashed potatoes. Now my kids actually cheer when they see me grabbing the peeler because they know these crispy bits are coming soon.
What You'll Need
- Skins from 3 to 4 big russet potatoes: Go for potatoes with spotless, healthy exteriors since you'll be munching on the peels
- Garlic powder: Brings a nice flavor kick that won't burn like fresh garlic can
- Chopped fresh rosemary: Adds that wonderful earthy scent that goes so well with spuds
- Sea salt: The flaked kind works great for better taste coverage
- Olive oil: Helps make everything nice and crunchy with a bit of richness
How To Make It
- Get Your Oven Hot:
- Turn your oven to 400 degrees. This higher heat will give you that perfect crunch without burning those thin peels.
- Fix Up The Potato Skins:
- Lay all your potato skins on a big baking tray and make sure they're really dry. Any water will stop them from getting crispy, so give them a quick pat with paper towels if needed.
- Add All The Flavors:
- Pour olive oil over your potato peels so they're all lightly coated. Then scatter on the garlic powder, fresh rosemary and sea salt. Get your hands in there and mix everything so each peel gets some seasoning love.
- Lay Them Out Right:
- Spread everything in one layer without much overlapping. If they're piled up, they'll steam instead of roast and won't get that nice crunch.
- Cook Until Golden:
- Stick the tray in your hot oven and let them cook for 15 to 20 minutes. About halfway through (around 8 minutes), give everything a quick stir to make sure all sides get equally browned.
- Get Them Ready To Eat:
- They're done when they look golden brown, crispy and slightly curled at the edges. Take them out and while they're still hot, throw on some extra fresh rosemary or chives for more color and taste. Eat them right away for the best crunch.
I first tried making these during a month when money was really tight and I needed to stretch our grocery budget. My kids now call them homemade chips and get super excited whenever they see me grab potatoes and a peeler.
Keeping Them Fresh
You'll want to eat these potato skins right after they're cooked when they're super crunchy. If you have any left, put them in a container with a tight lid and keep them on your counter for up to 2 days. To make them crispy again, pop them in a 350 degree oven for about 5 minutes. Don't put them in your fridge or they'll get all soggy.
Mix It Up
While I really love the rosemary version, you can totally change up the flavors. Maybe try some Italian herbs and a bit of grated parmesan for a tasty twist. If you like things hot, toss them with some cajun spices or a little bit of cayenne pepper. For a sweeter take, sprinkle with cinnamon and just a tiny bit of sugar after they're done cooking. You can really go wild depending on what you like and what's already in your kitchen.
Ways To Enjoy Them
These crunchy potato skins are great as a starter with some garlic mayo or spicy sriracha dip on the side. They also work really well sprinkled on top of creamy soups like potato leek or mushroom to add some texture. For a complete no-waste approach, use them as a topper for the mashed potatoes you just made from the insides, giving you a pretty dish with soft and crunchy parts in one.
With just a bit of effort, you can turn something normally thrown away into a truly wonderful treat.
Recipe Q&A
- → Can dried rosemary be swapped for fresh rosemary?
Sure! Use about 1 teaspoon of dried rosemary in place of 1 tablespoon fresh. Dried herbs are potent, so crush them a bit to help release that extra burst of flavor.
- → How do I get the potato skins extra crispy?
Make sure they’re spread out on the baking tray in one layer, as crowding them will steam instead of crisp. Also, dry them well, coat lightly in oil, and bake fully, stirring halfway through for even crunchiness.
- → What seasonings pair well with potato skins?
You’ve got options! Try paprika for a smoky kick, sprinkle parmesan and cracked pepper for a cheesy vibe, or mix curry powder for a flavorful twist. Get creative—it’s hard to go wrong!
- → How should I keep potato skins fresh before baking?
If you're not using them right away, pop the clean skins in a bowl of cold water and refrigerate for up to a day. Just drain and pat them completely dry before roasting.
- → Can I make and store these ahead of time?
These potato skins are best enjoyed hot and freshly baked. If needed, you can warm them up in a 350°F oven for about 5 minutes to bring some crisp back, though nothing beats them fresh out of the oven!
- → Are potato skins good for you?
Absolutely, they’re packed with fiber, potassium, B vitamins, and antioxidants. Most of a potato’s nutrients are found in or near the peel, so you’re getting a lot of goodness in every crunchy bite.