Description
Crispy and flavorful rosemary roasted potato peelings.
Ingredients
Scale
- Peelings from 3 – 4 large russet potatoes
- ½ teaspoon garlic powder
- 1 tablespoon fresh chopped rosemary
- ½ teaspoon sea salt
- ½ tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the potato peelings and pat them dry.
- In a bowl, combine the potato peelings, garlic powder, rosemary, sea salt, and olive oil.
- Toss until the peelings are well coated.
- Spread the peelings in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, or until crispy and golden.
- Remove from the oven and let cool slightly before serving.
Notes
- Check for doneness to avoid burning.
- Feel free to add other spices for variety.
- Serve as a snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Potato Peelings, potato snacks, roasted vegetables