French Fried Potato Skins

1. 1

   Using a vegetable peeler, cut long thin strips or spirals of potato skin.

2. 2

   Reserve potatoes for later use.

3. 3

   Place potato skins in a bowl of ice water.

4. 4

   Let stand 30 minutes.

5. 5

   Drain well.

6. 6

   Pat dry with paper towel.

7. 7

   Using a deep fat fryer, electric frying pan, wok or heavy saucepan, pour oil to 3 inch depth.

8. 8

   Heat to 390u00b0 (200u00b0C).

9. 9

   At this temperature, a 1-inch cube of bread will turn golden brown in 20 seconds.

10. 10

    When oil is ready, drop in chilled potato skins, a few at a time.

11. 11

    Fry until skins are golden brown and crisp, about 1 minute.

12. 12

    Repeat with remaining potato skins.

13. 13

    Drain well on paper towel.

14. 14

    Sprinkle skins with salt or choice of seasoning.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.