| Level: | Intermediate |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- About 2 cups neutral oil, such as canola oil
- Peels from 5 potatoes, dried well with paper towels
- Kosher salt and freshly cracked black pepper
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Instructions
- In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper.
- Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes.
- In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm.
Reviews
Yum…. A nice little entree when mash or roast pots on the menu… And NO waste… Tho pr’aps a increase in mine …
These are WAYYYY BETTER than the oven ones. I did them in my deep fryer and they came out perfectly!! They are almost as crispy as home made potato chips!!! Delicious!!!
I love The Kitchen. In my opinion, this is the best show on food network. I love the idea for potato skins and all the scrap ideas from this show. They always have the best ideas and tips. I have tried many of the recipes from this show and love love love them. please keep it up.
These are the BOMB!!! So good. I had no idea… I used 1/2 the amount of butter and one large garlic clove and it was plenty with skins of 5 large potatoes. YUM!