Tags

, ,

Deep-Fried Potato "Peelings" These are not potato skins.  Not the way we know them.  These are potato peelings, but they deep-fry up to a nicely crisp, slightly chewy chip.  And what makes them so exceptional, is that they’re fried in olive oil!  And they’re served with Garlic Aïoli…oh, yes!  We were recently in Portugal.  While in Lisbon, we were offered these at a lovely little tasca, which is more or less, a café, in Lisbon’s Alfama district.  We wandered in one evening, thinking we’d only have a glass of wine, then wander on some more.  We were wrong.  We ended up eating dinner there.  It was an absolutely delicious meal.  And it began with these potato peelings, deep-fried in olive oil.  We’re not talking about what we call potato skins.  No.  The smart, frugal Portuguese thought it might not be necessary to just throw away the peels from the delicious potatoes they grow in Portugal.  It’s absolutely brilliant in its simplicity, isn’t it?  Turns out, they’re brilliantly delicious, too.

Potato Peelings for Deep-Fried Potato "Peelings" Use a vegetable peeler to remove strips of peel from the potatoes.  You want the peelings to have a bit of the potato pulp attached.  Use the potatoes for another purpose; Classically Good Potato Salad might be in your future.  You just want the peelings.  Deep-Fried Potato "Peelings" Pour the oils into a deep, heavy-bottomed saucepan; heat the oil to 350°F.  Add half potatoes to the oil.  Fry until they begin to float, about 1 minute.  Remove to paper towels; drain.  Repeat until all the peels are fried.  Reheat the oil to 375°F.  Deep-Fried Potato "Peelings" Re-fry the skins until lightly browned and crispy.  Remove to paper towels; sprinkle with salt and serve.

Deep-Fried Potato Peelings

  • Servings: 2-4
  • Difficulty: Easy
  • Print

  • 3 very large potatoes, peeled
  • 2 cup vegetable oils
  • 1 cup olive oil
  • Coarse kosher salt
  • Quick Garlic Aïoli for service

Scrub the potatoes well; dry.  Peel the potatoes, using a vegetables peeler.  You want the peelings to have a bit of the potato pulp attached.  Use the potatoes for another purpose; you just want the peelings.  Pour the oils into a deep, heavy-bottomed saucepan; heat the oil to 350°F.  Add half potatoes to the oil.  Fry until they begin to float, about 1 1/2 minutes.  Remove to paper towels; drain.  Repeat until you’re all the peels are fried.  Reheat the oil to 375°F.  Re-fry the skins until lightly browned and crispy.  Remove to paper towels; sprinkle with salt and serve with Quick Garlic Aïoli.

Deep-Fried Potato “Peelings” Recipe©Marcia Lahens 2018.  All rights reserved.