Save the Peels
When I made mashed potatoes for Thanksgiving, I peeled the potatoes. I didn't want to but I realized the mashed potatoes would be creamier without the peels.
Normally when I bake, boil or roast potatoes, I leave the peels. I want the full nutritious benefits and power that potatoes provide.
My first thought as I began to peel potatoes was, "what can I do with these peels?"
While the potatoes boiled, I researched. It wasn't long before I discovered a few recipes. Each recipe required heating the oven. I immediately began to wonder how to convert the recipes for the air fryer. Especially since there's only two of us, the air fryer has become my go to whenever possible.
Preserve the Peels Until Ready to Air Fry
Peel the skins into a medium-sized bowl. Cover the peelings with water and add 1 teaspoon of white wine or distilled vinegar. The vinegar keeps the potato peels from browning. Refrigerate for 2 - 3 days.
When you're ready to air fry, drain the peels in a strainer. Pat dry (or as dry as possible) with paper towels. Put the peels back into the washed bowl.
- Toss the peels with 1/2 to 1 tablespoon avocado oil to coat
- Sprinkle 1/4 teaspoon sea salt, add to taste once done
- Set the air fryer temperature at 400 degrees for 10 minutes, shake the basket at the halfway point
This tasty little treat is ready to eat. Enjoy!
What a Find
Keep your eyes open. You never know what deals you might find.
A couple days before Thanksgiving I was at a local grocer. Their "Deal of the Day" - or- quite possibly the week, was this 10 pound bag of Idaho potatoes. The cost - $1.50!
The are by far the best potatoes I have ever bought. I've made mashed potatoes, roasted potatoes, potato leek soup and baked potatoes as a dinner entree with side salad. Each side, soup and meal has been absolutely delicious. And I still have a couple potatoes left.
So my advice is keep your eyes peeled for deals and for my other potato recipes. 👀🥔
Eat Well! Stay Well! Live Well!