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Potato skin crisps

Don't bin your peels. One potato, two dishes: the peels become crunchy crisps while the potatoes go into tonight's mash.

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• Serves 2 as a snack
• Time about 20 minutes
• Oven 200°C fan

Ingredients

• Peels from 4 medium potatoes, scrubbed well before peeling
• 1 tablespoon olive oil, or a few sprays from an oil spray bottle
• 1/2 teaspoon smoked paprika
• A good pinch of flaky salt

Method

1. Heat the oven to 200°C fan and line a tray with baking paper.
2. Scrub the potatoes well under running water. The skin is the whole point, so get the dirt off now.
3. Peel in long, even strips. Thin, even peels crisp at the same time; thick ones stay chewy.
4. Dry the peels completely on a clean tea towel. Wet peels steam, dry peels crisp.
5. Toss the peels with the oil, smoked paprika and salt, using your hands so every strip is coated.
6. Spread them in a single layer on the tray. Piled up, they go soft.
7. Bake 12–15 minutes until golden at the edges. Ovens vary, so check from 10 minutes: golden to burnt happens fast.
8. Let them cool for a minute on the tray. They crisp up more as they cool.

Tips from the kitchen

• Use the peeled potatoes the same day for mash or roast potatoes, or keep them covered in cold water in the fridge.
• A spray bottle coats the peels evenly with less oil than pouring.
• Swap the paprika for garlic powder, rosemary salt or a little grated parmesan after baking.
• Eat them the same day. They soften if stored.

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