SALT & VINEGAR POTATO PEEL CRISPS! ✨
Next time you’re peeling potatoes*, chuck the washed peels in a bowl of water with a good splash of a light-coloured vinegar, then forget about ‘em in the fridge overnight.
The vinegar not only infuses into the flavour of the final product, but also helps to dry out the skins, while the fridge time helps to make them starchier, so that no matter the type of potato, it’ll behave like a chipper.
Drain, pat dry, toss in a tablespoon of olive oil and a generous pinch of salt flakes, then bake at 200C (180C fan) for 15-20 mins, giving them the odd toss.
* Even if you’re not usually a pre-peeler for mashing or bobbing about in soups, this might just tip you over. 😉
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