In the certain other recipes, you were advised to not discard potato and carrot peels. “Why”---you may ask---“not?” We, here at the Marino’s Marvelous Test Kitchen, used to throw them away all the time. Then, two things occurred to us. The first was the fact that these peels are entirely edible and nutritious. The second was that our beloved (albeit cheap) employer was outraged that we were throwing away what amounted to good (i.e., expensive) food. The third thing that occurred to us was that our jobs were in serious jeopardy if we couldn’t come up with a solution. And, necessity truly being the mother of invention, it came to pass that the following recipe was invented, much to the delight of our august employer (not to mention to our relief):
Marino’s Marvelous Fried Potato Peels
Potato and/or sweet potato peelings
2 tbls butter or oleo (or 4 slices bacon, cut into small pieces)
1 - 2 tbls extra virgin olive oil (if necessary)
Salt and pepper to taste
Melt butter in a skillet over medium high heat and add the olive oil; if using bacon, the olive oil may not be necessary.
When the oil/butter is hot (or bacon fat is exuding), add the peels.
Cook over medium high heat until the peels are soft and cooked through (about 5 minutes), turning over frequently.
Deglaze with a dash or two of Worcestershire sauce, salt and pepper to taste, and toss.
Serve at once.
This is great for breakfast, though if there’s enough, it does very well as a side dish at lunch or dinner as well.......especially when cooked with bacon(!).