ROASTED POTATO PEELS RECIPE | REE DRUMMOND | FOOD NETWORK
|Peels from 6 large russet potatoes (stored in a bowl of water to avoid discoloration)|
|2 tablespoons butter, melted|
|2 tablespoons oil|
|1/2 teaspoon kosher salt|
|1/2 teaspoon freshly ground black pepper|
|Pinch dried oregano|
|2 tablespoons chopped chives|
|Sprinkle of sea salt|
- Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
- Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
- Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.