Description
Transform often-discarded potato peels into a crispy, savory snack or side dish with this simple Rosemary Roasted Potato Peelings recipe. Infused with rosemary, garlic, and olive oil, they’re a flavor-packed way to reduce kitchen waste.
Ingredients
Scale
- Potato peels from about 2 pounds of potatoes (Russets, Yukon Golds, or red potatoes work well)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for a hint of smoky depth)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2. Thoroughly wash the potatoes before peeling. Gather the peels in a large bowl, removing any eyes or rough spots.
- 3. Drizzle the olive oil over the potato peels. Add rosemary, garlic powder, smoked paprika (if using), salt, and black pepper. Toss to coat evenly.
- 4. Spread the seasoned peels in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- 5. Roast for 15-25 minutes, or until golden brown and crispy around the edges. Stir or flip halfway through if needed for even browning.
- 6. Remove from oven, cool slightly, and serve immediately.
Notes
Store completely cooled peelings in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness. Avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g