The dish with the crispy potato skins // The crispiest potato skins known to man (and woman)

Potatoes are a staple in every household. Gnocchi doesn't require too much time to make and are absolutely banging. Instead of discarding those skins, pop them aside and use them for this dish.

Potatoes are unbelievable, yet nobody really utilises the skins. Most people are caught up on the fluffy goodness within but forget how many nutrients and pure goodness is on the outside.

"The best side dish I've ever had"

Ingredients

• Potato skins (or potatoes)

• Salt

• Oil (for frying)

Method for the crispiest potato skins

1. To get the best results, if using a cooked potato, cut lengthways and press through a fine sieve.

2. If you have a handful of skins in the fridge uncooked, somehow, push through a sieve to remove the excess filling.The trick to getting the crispiest potato skins is removed as much moisture as possible.

3. In a large pot, bring a neutral oil to 180 degrees to fry.

4. While the oil is heating up, dry out the potato skins with a tea towel (or if you have extra time, on a wire rack in a fridge overnight).

5. Fry until golden brown, about 3-4 minutes. Once done, lay on a wire rack and instantly season with salt and paprika

6. Stack them up and serve with a ranch dressing.

Buon appétito!

Ciao

The Flaky Boy