Garlic Rosemary Air Fryer Potato Skins
The next time you’re peeling spuds for mashed potatoes, save the skins that usually get thrown away you can turn them into these crispy rosemary and garlic potato skins. If not using straight away, store the peels in the fridge for up to 1 day maximum before use.
Ingredients
5–6 potatoes skin peels
2 sprigs fresh rosemary
2 cloves garlic
Olive oil
Salt
Method:
Wash the potatoes, then peel them. Place the peels into a bowl of cold water and leave to soak for at least 30 minutes.
Meanwhile, finely chop the rosemary and garlic and set aside.
Drain the potato skins and rinse again. Dry them very well using a clean tea towel, if they’re too wet, they won’t crisp up.
Place the potato skins into a bowl, drizzle with a good splash of olive oil, season with salt, and toss to coat evenly.
Spread the skins between the air fryer drawers or baskets, avoid piling them up so they crisp evenly. Cook on the chips setting or at 200°C for 15- 20 minutes tossing halfway through, until golden and crisp.Place the chopped rosemary and garlic into a bowl, add the hot crispy potato skins, season with a little extra salt, and gently toss to coat. If the skins are very thin cook them for 8-10 minutes or until crispy.They potato skin peels are usually thiner if you use a peeler rather than a knife.
Serve with mayonnaise or garlic mayo if you like.
Best eaten straight away while crispy.