Transform your potato peels into a roasted side dish, salad topper or snack.
Peels from 6 large russet potatoes (stored in a bowl of water to avoid discoloration)
Tbsp butter, melted
tsp kosher salt
tsp freshly ground black pepper
Pinch dried oregano
Tbsp chopped chives
Sprinkle of sea salt
Preheat the oven to 400ºF. Line a baking sheet with a layer of paper towels.
Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.