Crispy Potato Skins Recipe
These Crispy Potato Skins are a cheesy, crowd-pleasing game-day favorite, loaded with Parmigiano Reggiano and chives.
Ingredients
- Potato peelings from 6 russet potatoes
- 3 to 4 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
- Parmigiano Reggiano and thinly sliced chives for garnish, optional
Instructions
- Preheat the oven to 425°.
- Dry the potato peelings with a kitchen towel or paper towels.
- Spread them out on a sheet tray lined with parchment paper and coat them in the oil, salt, and pepper. Toss to combine.
- Evenly spread the coated peelings across the pan and bake in the oven on a middle rack at 425° for 25 minutes.
- Halfway through the cooking process, move the potato peelings around and flip them over as best you can using a spatula, and continue cooking until browned and crisp.
- Serve with optional garnish of shredded Parmigiano Reggiano and thinly sliced chives.
Notes
The magic of crispy baked potato skins starts before they hit the oven. First, scrubbing the potatoes under cold running water is non-negotiable (no one wants to eat dirty peels). Second, dry the potatoes really well, as moisture is the enemy of crispiness. Lastly, try to clean and dry the potatoes when the skin is still intact (trust me, the potato peelings do not like to stay still while they’re being dabbed with a towel).
Even peelings: I recommend using a sharp vegetable peeler to peel the potatoes into even 1/8 inch thick peels. Thick peels like this will hold their shape and won’t burn as easily.
Flip halfway: Halfway through baking, I stir and flip the peelings with a spatula to move them around without breaking the pieces. This is the key to golden brown, extra crunchy potato skins.
Air fry instead: Arrange the seasoned skins in a single layer in the air fryer basket and air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through.
Make-Ahead: These are meant to be eaten within an hour of being cooked. Wait to add any toppings until right before serving. Place the pre-baked peels back in the oven for about 5 minutes to melt any cheese on top or to warm them up before serving, if needed.
How to Store: The leftovers will stay fresh for 2 to 3 days in an airtight container in the fridge.
How to Reheat: Lay the potato skins on a baking sheet and reheat them in a 400°F oven for 5 to 10 minutes, or until they’re hot and crispy again. You can also reheat them in the air fryer.
Nutrition
Calories: 124kcalFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 0.3mgPotassium: 0.1mgCalcium: 0.1mgIron: 0.1mg