The recipe
One batch makes 4 portions, in 25m start to finish.
Ingredients for 4 portions
Method
- Heat the oven to 200°C fan. If the roast potatoes are already in, use the shelf below them.
- Rinse potato peelings in a colander and dry them well on a clean tea towel, so they crisp rather than steam.
- Toss them with sunflower oil and salt on your biggest baking tray and spread them out in a single layer.
- Bake for 15 minutes, turning halfway, until crisp and golden yellow.
- Leave them on the tray for 5 minutes. They crisp up more as they cool.
In the NHS’s words: Do not eat any green, damaged or sprouting bits of potatoes, as these can contain toxins that can be harmful.
(NHS).
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 111 kcal
- Fat
- 7g
- Carbohydrate
- 11.8g
- Protein
- 1.1g
Nutrition details
- Energy
- 111 kcal
- Fat
- 7g
- of which saturates
- 3.1g
- Carbohydrate
- 11.8g
- of which sugars
- 0.5g
- Fibre
- 1.2g
- Protein
- 1.1g
- Salt
- 0.98g
Estimated from ingredient data.
Part of a whole bag of potatoes
The peelings of a 2kg bag of potatoes: a snack, 4 small bowls. The same session makes roast potatoes and mash.
Cook what you already cook
-
Already keep a freezer spreadsheet?
Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.
Bring in my freezer list
Sources
- NHS Starchy foods and carbohydrates nhs.uk
Last checked . Each quotation on this page was read against the page it links to.