Fried Potato Skins

by Jerod Fogle
(Alaska)

Mashed potatoes are one of the most common uses for the potato in America's kitchens. It's simple, peel the potatoes, boil, mash... you know the drill. But what about the perfectly good skin and associated potato that goes to waste during the process?

Skin one or more potatoes (I use a knife as the end result resembles steak fries more than potato chips).

Fill a 10 inch skillet (or other cookware) with vegetable oil on the stovetop and heat until oil is very hot (usually around 6-8 setting) but not smoking (about 200-300 degrees is the smoke point for most common vegetable oils).

Slip the potato skin slices into the hot oil (be careful of "splash back" and allow to fry until they start to turn golden brown.

Remove fried skins promptly to avoid burning.

Sprinkle with salt and garlic powder to taste.

By using, ALL of the potato, you avoid throwing away about 10% or more of that poundage you paid for at the grocery store. It adds up!