Prepare Crispy Potato Skins
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I present my recipe for potato skins in this post. The crispy shells are a great decorative element and taste great as a side dish or snack.
At the beginning you still ask yourself the question: Are potato peels healthy at all or even poisonous? My grandmother always put the peels on the compost heap and did not want to eat them. In the first part of the following article we will take a closer look at this.
Then the recipe guides you with step-by-step instructions and photos to the nibbling fun. Feel free to send me feedback, a cooking question or 🙂 Kitchen gossip!
Table of Contents
1. Are Potato Skins Poisonous?
Glycoalkaloids, including solanine or chaconine, accumulate in the skin of the potato. These accumulate in the green parts of nightshade plants such as tomatoes to deter predators.
Do not eat green skins and black parts!Potato Peel Tip from Chef Thomas Sixt
For a healthy adult, glycoalkaloids from the potato skin are not a major threat. As in most cases, it is the quantity that makes the poison! Complaints can occur with larger amounts in the bw range. From a dose of 3-6 milligrams of glycoalkaloids per body weight, eating the potato peel(s) can actually be fatal.
Enjoying potato skins in moderation is perfectly fine for healthy adults.Tip from Chef Thomas Sixt
People with sensitive intestines and food intolerances must be careful. Pregnant women, nursing mothers and small children should also avoid eating the shells.
Pregnant women, nursing mothers and small children should keep their hands off potato peelings! Risk target group!Tip from Chef Thomas Sixt
In my research on the subject, I found out: The toxins in the skins are transferred to the cooking water when the potatoes are boiled. This should be disposed of. Steamed potatoes should better be eaten only peeled by the risk target group.
2. Recipe Potato Skins
Get inspired to cook now and check out the instructions with step-by-step photos. If you have any questions, please use the comment function at the bottom of the page!
Instructions with Tips from Chef Thomas Sixt.
Potato skins recipe by cooking professional Thomas Sixt. Instructions for crispy potato peelings to nibble on or as a side dish.
Oils and fats by type of preparation
|300-500||g||Potatoes (without green spots!)|
Optional further ingredients for seasoning (only one!)
|2||tsp||Sesame Yuzu (Furikake Sesame with Yuzu)|
|1-4||pinches||paprika spice noble sweet|
Optionally prepare brown butter
For preparation in the hot air fryer, use brown butter or oil. Heat the butter in a saucepan, simmer and brown. Strain the butter through a fine hair sieve and use the butter for the preparation.
You can also prepare potato peelings in hot fat in the deep fryer or in a pot.
Prepare potato peelings
When buying potatoes, look for green spots. At best, choose potatoes without green spots.
Wash the potatoes in cold water and brush the skin carefully.
Peel the potatoes with a pendulum peeler. Please process peeled potatoes immediately or put them in cold water.
Place the potato skins on kitchen paper and drain.
Prepare the shells in the hot air fryer with one or two tablespoons of brown butter or oil. As a rule, level 3 with approx. 200°C is a good choice. Check the individually selectable temperature levels of your hot air fryer.
Alternatively, deep-fry the potato skins in hot oil at 170°C, then drain.
Season the crispy potato skins with salt and pepper.
Use the bowls immediately for decoration or serve as a snack. Please note the information in the article about the recommended amounts to be eaten!
I had used the potato peelings as decoration when cooking asparagus sous vide. It tasted delicious to us!
3. Calories and Nutritional Values
4. Tip for Preparing Potato Skins in the Oven
The preparation in the oven works just as well:
Preheat oven –> level hot air at 210°C
Prepare the trays –> See recipe
Dry the trays –> Then marinate them in oil in a bowl.
Baking tray –> Spread the shells out on baking paper, not on top of each other!
Cook until crispy –> Pay attention to the temperature in the oven.
Seasoning –> See tips in the recipe.