Normally I don’t peel potatoes before cooking them. After all – all the good bits are in the skin. But, when the family decides it likes the new and improved mash recipe that is “fluffier” without the skins – what can I do?

3 Kg of spuds, peeled.

Seems a shame to just compost those skins.

An idea for you…

Make potato chips (aka crisps).

Put the skins in a bowl, pour in some olive oil, add salt and pepper and a bit of fresh chopped rosemary. Use your hands to make sure everything is mixed through well. Put them on a backing try and in the oven at 180 deg C for 30 minutes or so.

Take them out and leave to cool and you get some really good tasting home made chips that you know exactly what went into them. Lower fat? Maybe not but it’s olive oil so it’s healthy – right 😉