Crispy potato skins

These crispy potato skins, not only reduce waste but they are addictive and delicious and wont last long!  They are also a good source of fibre.

Ingredients

A few handfulls of potato peels, e.g. Irish roosters

a few glugs of olive oil

a pinch or two of salt

Garlic mayo to serve

Method:

1. Wash the potatoes and either, peel them and then steam for 15 mins OR if you are making mash you can boil them in their skins and then peel the potatoes.
2. Lay flat on a roasting tray, drizzle with olive oil, sprinkle with salt.
3. Place in a hot oven 180°C for 10 mins.
4. Using a fish slice, stir up the potato skins and return to the oven for a further 10 or until golden and crispy.
5. Drain on kitchen paper to remove excess oil.
6. Serve immediately as a side dish, drizzled with garlic mayo.

Air fryer:  To cook in an air fryer cook at 190°C for 10-15 mins, shaking every 5 mins to ensure even cooking

Tip

I find I can peel potatoes very quickly with a paring knife , but I do tend to remove more flesh than with a peeler.  As I am going to use the skins there is no concern for waste!  If I am not going to roast them on the day I simply steam them and keep them in the fridge until I am ready to roast them (1-2 days).