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12 August 2015

Garlic-Parmesan Potato Skins


Let's speak about potato skins this time. Don't throw them out because we are going to make something delicious out of them. The next time you are thinking of preparing a potato dish, use the pulp, save the skin (leave about a couple of centimeters of pulp) for this recipe, flavor them, throw them in a hot oven then voila! Your snack is ready. I know that potato skin is not really the preferred part of everyone but don't take it literally because it still includes a little bit of the pulp. If you want to know the nutrition side, potato skin also has a significant amount of nutrients when you eat them like iron. Being very mild in taste, potatoes are great to mix with other ingredients because they quickly take on the flavor that you intend to take out. For this case, I simply mixed them mainly with fresh rosemary, garlic and Parmigiano Reggiano and the overall taste was wonderful.


Potato chips don't go to any age bracket. Kids and adults love them, period. In my own house, you don't see them on a daily (not even weekly) basis.  Even if in Italy, most of the local potato chips are baked in the oven (that is the most that they can do with junk food), I still prefer to keep that infrequency with the kids' consumption. I try to make potato snacks at home like these Salt & Vinegar Potato Chips and these potato skins. Putting garlic and Parmigiano Reggiano (Parmesan) together make a delicious natural flavoring for potatoes. Really. It's hard to stop munching on them. Use your favorite dip or sour cream dip mixed with lemon zest and chives, and start digging in. 
I created this Garlic-Parmesan Potato Skins recipe for She Knows where you can get it. To check out more of the recipes I created for them, click on my Profile Page link. Have a fantastic week!