Baked Potato Peel Chips with Horseradish Cream (20 Mar 2017)
Baked Potato Peel Chips with Horseradish Cream Recipe by Mary Rolph Lamontagne
Potato peels from 3 potatoes (preferably organic and well-scrubbed) 2-3 teaspoons olive oil Sprinkling of flaky sea salt Sprinkling of smoked paprika
Pre-heat oven to 200C Line a baking sheet with parchment paper or a silpat. In a medium bowl, toss together dry peels, olive oil and sea salt. Spread peels, in a single layer, on the prepared baking sheet. Cook in the oven for 10-15 minutes, watching carefully that they do not burn. Once crispy, remove from oven, flavour with smoked paprika and serve immediately with horseradish cream.
*Make sure that the peels are well spread out otherwise they will not crisp up.
Horseradish Cream This is a great recipe to use with these potatoes as a topper to a baked potato or paired with a grilled piece of meat.
1/3 cup Greek yoghurt 1 tablespoon prepared horseradish sauce 1 tablespoons chives 1 teaspoon freshly squeezed lemon juice Salt and pepper to taste
In a small bowl, mix all the ingredients together. Serve with the peels.
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