The mixture of red, purple and white potatoes created a pretty pile of raw skins that starred at me begging for some love. A little butter and seasoning and you've got a new option in place of hash browns at breakfast, instead of fries or chips with a burger or a fun side to a steak. I'm quite sure a little dollop of sour cream would be extra delicious.
Whether to call them skin fries, or skin browns or crispy potato skins is the least of my worries. I need to come up with more reasons to use the inside of the potato so I can have more fat and happy skins to cook up!
Fat and Happy Food Blog Tips and Techniques: I ended up with about 2 cups of skins from about 6-8 small potatoes. Use what you have and adjust the butter and oil as needed.
Clean the potatoes and remove any blemishes, if need be. Using a vegetable peeler, peel the skin off from the potato collecting the skins on a paper towel. Allow the skins to dry slightly (if you put them in the pan wet, they will cook but not become crispy.)
In a medium size fry pan, add the drizzle of olive oil and the butter, allow to heat up. Add in the skins and toss to coat. Cook ever medium heat, tossing often until most of the skins have a crispy edge to them.
Add a few pinches of salt and fresh black pepper, toss again to distribute the seasonings and serve immediately.