How to turn potato peel into crisps

 

Powered by Guardian.co.ukThis article titled “How to turn potato peel into crisps” was written by Tom Hunt, for The Guardian on Saturday 23rd June 2018 14.30 Asia/Kolkata

It’s not surprising that the many people are up in arms about how much food we waste, and potatoes are part of the problem: about half of all potatoes bought by UK households are thrown away. That’s nearly 6m spuds a day, at a yearly cost of £230m.

My mum always made the best chips: skin-on, hand-cut, cooked once, and served doused in malt vinegar and ketchup. The skin adds flavour, colour and crispness. The same goes for roast potatoes: why peel them? It takes more time, plus the skin (and just below it) is where most of the nutrients are stored – in this case, bags of vitamin C, potassium and iron.

I make roasties by parboiling them whole, skin and all (scrub off any mud first, if need be), then crushing them a little so they break open and reveal their fluffy insides, before tossing in olive oil, plenty of salt and perhaps a herb or spice, and finishing in the oven for an hour at 190C/375F/gas 5. This gives you the best of both worlds: a crisp, floury crunch and earthy, flavourful skin.

But if you must peel spuds, perhaps because you like chips white and roasties golden yellow, then, for your wallet’s sake, cook them up – those peelings make the most marvellous crisps.

Potato peel crisps

Heat 3cm oil in a deep saucepan on a medium-high flame. Check the temperature by dropping in a ribbon of peel: it’s hot enough if it starts to bubble and rises to the surface. Drop in the peelings – in batches, if need be – give them a gentle stir and fry until golden brown. Remove with a slotted spoon and drain on kitchen towel. Sprinkle with salt while hot, and serve with a squeeze of lime and a sprinkle of chilli.

• Tom Hunt is a chef, sustainability campaigner and founder of Poco Tapas Bar in Bristol

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How to turn potato peel into crisps - NORTH INDIA KALEIDOSCOPE

Rajesh Ahuja

I am a veteran journalist based in Chandigarh India.I joined the profession in June 1982 and worked as a Staff Reporter with the National Herald at Delhi till June 1986. I joined The Hindu at Delhi in 1986 as a Staff Reporter and was promoted as Special Correspondent in 1993 and transferred to Chandigarh. I left The Hindu in September 2012 and launched my own newspaper ventures including this news portal and a weekly newspaper NORTH INDIA KALEIDOSCOPE (currently temporarily suspended).