Best Potato Peel Stock Recipes

ROASTED POTATO PEELS

Roasted Potato Peels image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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 paprika
Pinch dried oregano
2 tablespoons chopped chives
Sprinkle of sea salt

Steps:

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.

POTATO PEEL STOCK

Potato Peel Stock image

A great way to use potato peelings. This recipe can be used to replace water in any soup recipe, or to use as broth when deglazing roast pan or fry pan to make gravy. You can also serve the stock as a soup. Discard potato peelings and serve with noodles or other cooked veggies and favorite seasonings. From The Popular Potato Best Recipes by Valwyn McMonigal. Yield is approximate. See Karen from Colorado's recipe #214220 for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes.

Provided by foodtvfan

Categories Stocks

Time 1h15m

Yield 6 cups

Number Of Ingredients 5

Ingredients

6 potatoes, peelings only, washed
1 onion, sliced
2 carrots, peeled and sliced
1 celery rib, diced
5 cups potato water or 5 cups broth

Steps:

Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth.
Lower heat and simmer for 1-1/2 hours.
As the liquid evaporates, add a little more to keep the veggies covered.
Strain and discard veggies.
Store stock in refrigerator or freeze until required.

Nutrition Facts : Calories 181, Fat 0.3, SaturatedFat 0.1, Sodium 36.6, Carbohydrate 41.2, Fiber 5.6, Sugar 3.5, Protein 4.7

ROASTED POTATO PEELS

Roasted Potato Peels image

These are delicious and easy to make. Use the baked potato flesh for hash browns, soup or whatever. Cook time does not include the initial potato baking time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

2 cups potatoes, peelings from about 4 baked potatoes, with a little potato flesh left on
2 tablespoons butter, melted

Steps:

Heat oven to 450°. Place peels on a lightly oiled baking sheet; brush the peels with the butter.
Bake until peels are golden and very crisp, about 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 108.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.4, Carbohydrate 13.1, Fiber 1.6, Sugar 0.6, Protein 1.6

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