jglass
New member
FRENCH FRIED POTATO SKINS
Potatoes
Oil -- for deep frying
Salt
Garlic salt or celery salt OR grated Parmesan
Scrub potatoes thoroughly with brush.
Using potato peeler, cut off long thin spirals of skin from potatoes. (Use potatoes for another dish.)
Cover skins with very cold water and let stand 30 minutes to 1 hour.
Drain and carefully pat curls dry with paper towels.
Drop curls into deep oil heated to 390F and fry until golden brown and crisp, about 1 minute.
Drain on paper towels and sprinkle with salt or garlic salt, celery salt or Parmesan cheese. Serve hot.
Potatoes
Oil -- for deep frying
Salt
Garlic salt or celery salt OR grated Parmesan
Scrub potatoes thoroughly with brush.
Using potato peeler, cut off long thin spirals of skin from potatoes. (Use potatoes for another dish.)
Cover skins with very cold water and let stand 30 minutes to 1 hour.
Drain and carefully pat curls dry with paper towels.
Drop curls into deep oil heated to 390F and fry until golden brown and crisp, about 1 minute.
Drain on paper towels and sprinkle with salt or garlic salt, celery salt or Parmesan cheese. Serve hot.