Description
Crisp, golden curls of potato skin meet fragrant rosemary and garlic in this simple roast. Each chip crackles under your teeth, releasing warm herbal notes and a whisper of salt.
Ingredients
- 200 grams potato peelings
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Rinse the potato peelings under cold water and pat them dry with a clean kitchen towel.
- In a mixing bowl, combine olive oil, chopped rosemary leaves, garlic powder, salt, and black pepper.
- Add the dried potato peelings to the bowl and toss until they are evenly coated with the oil and seasoning mixture.
- Spread the seasoned peelings in a single layer on the prepared baking sheet, ensuring they are not overlapping.
- Roast in the preheated oven for 15–20 minutes, shaking the pan halfway through, until the peelings are crisp and golden brown.
- Remove from the oven and let cool for 2–3 minutes before serving.
Notes
- Use fresh rosemary for the best flavor, or substitute with ½ teaspoon dried rosemary if needed.
- Make sure the potato peelings are completely dry before tossing with oil to ensure crispiness.
- Serve immediately to enjoy maximum crunch, or reheat briefly in the oven if they soften.
- Leftover roasted peelings can be stored in an airtight container at room temperature for up to 2 days.