8 July, 2018
Lisbon Lascas (Lisbon Crispy Skins)
I love skins. I hate waste. So this is the solution to potato peels that are about to be tossed. I prefer these more than potato chips and I think you will too! It takes thin potato peels tossed with zesty blend of spices and some fresh herbs to satisfy your salty buds.
- Skin Peels of 4 Potatoes (or as much as you want), patted dry
- 4 sprigs Fresh Rosemary, Diced
- 1 TBSP of Smoked Paprika
- 1 TBSP of Black Pepper
- 1 TBSP of Sea Salt
- 4 TBSP of Butter
- 2 TBSP of Canola Oil
- Zest of one lemon
(Optional Sauce: Sour Cream and Onion, Ranch or Blue Cheese)
- Mixing Bowl
- Saute pan
Remove and dice leaves of 2 rosemary sprigs, leave others whole. Heat oil and butter in saute pan. Once melted, add potatoes. Cook for about 2 minutes. Add whole Rosemary sprigs Toss occasionally to fry all sides of peels. Once crispy, toss into colander to drain until all batches are done. Toss into mixing bowl. Add all spices, zest, rosemary leaves and salt, tossing frequently to coat. If necessary, a little of the frying oil to ensure spices etc stick to peels.
Serve immediately with Sour Cream and Onion sauce, ranch sauce or blue cheese sauce.