Everyone has their favorite mash recipe where they add lots of butter and milk, possibly some cheese and maybe even another flavor like fennel or eggplant, if they are really feeling daring. The potato, per say, has been part of the human’s diet for generations. It is only lately that it has been given a hard time, though in fact it is what is added to the vegetable that is the problem.
Originating from South America, the potato has grown into the most popular and prolific vegetable in the world. It is part of the nightshade family and is full of wonderful nutrients. It is know that the potato is a good source of many vitamins and iron including: B6, C, manganese, potassium and dietary fiber.
It is the dietary fiber, which is found concentrated in the skin of the potato, that is most valuable to eat yet is most often thrown out. The ” fully loaded potato skin” is a great recipe find yet it also kills the nutritional value of the skin since it is often loaded with some serious cholesterol upping ingredients. That is why I decided to create yet another recipe from items that often end up in the bin.
My roasted potato peels with sea salt and any other flavorant, such as truffle oil, are a winner to accompany any steak or juicy hamburger. Not only are peels saved from the bin but a whole other meal can be centered around these roasted peels.
The recipe is as simple as collecting the peels in a bowl.
Sprinkle olive oil and flaky salt over the peels so that they are slightly coated.
Spread the peels out onto a baking sheet in one thin layer.
Bake 200°C (400°F) oven for 25 minutes or until the peels are crispy and cooked.
Once out of the oven, flavor with truffle oil and serve.
So easy and yet so tasty and good. Bon appétit.
As a small aside, try to always buy organiz potaotes or grow them yourself as they are one of the 12 identified fruits and vegetables that retain pesticide residue that can be harmful to your health if ingested over a period of time.