Peels have potential. We explored this idea in a recent workshop in San Francisco. We take potato peels and put them in olive oil, and melted butter. We slowly cook the peels in the fat to transfer flavor to the fat and brown and crisp the peels. When the peels (in this case potato but other skins work too) are crispy we remove them from the fat and season them with salt. The flavored fats are reserved for cooking. The cracklings we created are used both as a topping and as a building block. We have used them to make a potato skin stock to cook potatoes in for mashed potatoes that we finished with the potato peel butter. We also pulverize the peels into a course flour meal and fold it into flour. We then use the potato water from boiling the potatoes to make a boiling water potato skin pasta dough. The potential lies in the possibilities.
July 28, 2010