Potato peelers are considered a no-no, in green circles, when it comes to preparing a meal that includes spuds. We try to use everything when cooking and potato peels should be included. Since the peels are the most nutritious part, it would be a waste to just toss them out with the trash.
Here is the primary way to prepare potato peels, so they can be used later:
· Preheat oven to 350 degrees.
· Using a paring knife-cut the peels off the potato, making them a bit thicker than normal. Then place the peels in a bowl of cold water until you finish cutting the other potatoes.
· When finished cutting, remove peels from cold water and pat dry.
· Place on a cook sheet and bake, in preheated oven, for about 30 minutes. Depending on the thickness of the peels and the heat of the oven, your time may vary. Check them after about 20 minutes and if they are not cooked, return to oven and check every 5 minutes. Remove when they are fork tender. Let them cool to room temperature.
· Place cooled peels on a clean cookie sheet and place in freezer.
· When frozen, remove peels from cookie sheet and put them in a freezer container or baggie and put them back in the freezer. This is done so they won’t clump together in the freezer when you need to pull out just a few at a time.
That’s all you need to do to prepare the potato peels for future use. It is time consuming but well worth the effort. There is literally no waste!