Crispy Roasted Potato Skins
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These Crispy Roasted Potato Skins are exactly what you need to munch on while you prepare the big Thanksgiving feast!
Let’s talk about the Thanksgiving hangries. It seems like an oxymoron, doesn’t it? I mean, how could anyone possibly be hungry on a day that revolves around a gigantic feast?
But the Thanksgiving hangries are a real thing, and I suffer from them almost every year. They always set in during that critical time between everyone showing up at my parent’s house and actually sitting down to eat. In my family, everyone strolls in mid-afternoon loaded down with their Thanksgiving goodies. The house smells torturously good. The table is set, but the turkey still needs to be carved, the gravy whisked, the casseroles warmed up. And that final hour, when you’re surrounded by the sights and smells of the feast to come, is prime time for the hangries to sneak up and surprise you.
This year, I’m taking a proactive approach with these Crispy Roasted Potato Skins. This recipe is so simple and so obvious it makes me furious I never thought of it before. I have The Kitchn to thank for this recipe that will forever change my potato making. For years, years I tell you, I have thrown potato peels away, but no longer! Now, I take those forgotten peels, toss them with some salt and olive oil, and bake them until they’re irresistibly crispy crunchy snacks.
Guys, I was actually shocked at how good these are. They’re like a super crisp french fry, and when they’re covered with cheese and chives? HOLY MOLY. We munched on these all afternoon, finding any excuse possible to make another trip past the tray in the kitchen.
So when you’ve made your mashed potatoes and you’re waiting on that darn turkey to oh my goodness be done already!, make up a batch of these Roasted Potato Skins to munch on. I promise you’ll never throw another potato peel away again.
Crispy Roasted Potato Skins
Ingredients
- Potato skins from 3-5 lbs. potatoes
- Olive oil
- Kosher salt
- Pepper
- Smoked paprika
- Shredded Mexican blend cheese
- Chives
Instructions
- Preheat the oven to 400 degrees.
- Make sure the potato skins are dry then place them on a baking sheet lined with parchment paper. Toss with olive oil, salt, pepper, and paprika. Place in the preheated oven and bake for 15-20 minutes, flipping the skins halfway through. I like mine extra crispy so sometimes I do them a tad longer.
- Taste the goodness. Add more salt if needed, then cover them in cheese and chives. If you'd like pop them back in the oven for a few minutes to melt the cheese. Enjoy your perfect snack!
Notes
- Feel free to use any toppings you want! Cool dip options are great, like sour cream or ranch.
- Nutrition information is for potatoes only.
This potato skins looks so yummy! definitely gonna try it!
Oh! I did the same as the first commentator above (used potato peels after I cooked the potato)…and it turned out FINE! I just made sure it wasn’t in the oven for too long, and watched it to make sure it was okay. It came out FANTASTIC!!! So, don’t worry if you did or did not cook the potatoes first and skinned it. Either way should be fine.
In German, Austrian and Swiss cuisine there’s something called “Pellkartofel”. Essentially potatoes that are boiled then served and peeled at the table. The peel retains flavour and nutrients during the cooking process and results in a wonderful texture to the potatoes. The skins peel quite easily when hot but yes, they would be useless for crisps as described here.
Who cooks potatoes first then peels them?????? Lmao sounds like user error dont bash her for your mistake.
Ok, so DON’T bake the potatoes first and DON’T use the already-cooked skin- I had a mouthful of ash, essentially. It woulda been nice to know the potatoes were cooked AFTER peeling them on your end, since I typically cook the whole potato and then go from there (be it mashed or diced or what have you). Poor potatoe crisps never stood a chance. I’ll try this again next time I have potatoes.