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Definitely Not Garbage

Mashed potato season is upon us, what with the cold weather and Thanksgiving and Christmas coming up. Usually, when making them from scratch, my peels go right in the garbage. But no more. I saw recently on Facebook that my friend Mary Wahlig Elliott used the potato peels to make a tasty snack. Working from a recipe from the Framed Cooks website, she took the peels, tossed them in some olive oil, just enough to coat them, sprinkled them with sea salt, and toasted them in the oven at about 400 degrees until they were brown and crispy, about 15 minutes or so. According to the recipe from Framed cooks, at www.framedcooks.com/2015/11/potato-peel-chips.html, you should use about two teaspoons of olive oil for the peels from two potatoes. If you’re making more mashed potatoes, just scale up accordingly. Mary served hers with sour cream, and chives from the last of her outdoor garden. And her friend Lucinda had a good suggestion, how about layering them over the mashed potatoes? I could go for that.

—Pem McNerney