This recipe salutes those mountains of potato peels and transforms the humble spud into a bowl of golden, salty crunchiness – the perfect accompaniment to our Bistro Moules.
Ingredients
Method
1.Heat the oven to 200°C fanbake. Line a large baking sheet with baking paper.
2.Using a sharp, heavy vegetable peeler, cut large, thick peels from the potatoes, trying to retain a portion of skin on each piece. As you peel them lay skins on paper towels to absorb the moisture. The skins need to be cooked fairly quickly after peeling, otherwise they can become soft and discoloured.
3.Toss the peels in a bowl with the oil and seasoning to coat thoroughly. Lay them out on the prepared tray and bake for 15-20 minutes, tossing once or twice until golden and crunchy.
4.Sprinkle with a little extra salt and eat immediately.
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