Total Time
Prep 10 mins
Cook 20 mins

Easy and so very good. If you wish, add a little minced garlic and parmesan cheese the last 5 minutes of cooking.Adapted from Julee Rosso's Great Good Food Cookbook.


  1. Preheat oven to 425*F.
  2. Remove the skins from the potatoes in large strips with a sharp knife or a vegetable peeler, including some potato with each sliced skin.
  3. Soak the skins in ice water for about 15 minutes. Remove and pat really dry.
  4. Spread the pieces of skin out on a large baking sheet. Spray them with a fine mist of olive oil, toss, and spray again.
  5. Bake the skins 10 minutes, and lightly spray both sides again. Bake for another 5 minutes, then sprinkle with the herbs.
  6. Return the skins to the oven and bake for 5 minutes longer. The skins are done when lightly browned and crisp.
  7. Salt and pepper and serve immediately with malt vinegar or lemon wedges on the side. Enjoy!
Most Helpful

We enjoyed these. I did add some garlic salt in lieu of sea salt and romano cheese on top. I think I may have sliced off a bit too much potato as they were not quite done but I didn't want the cheese to burn so I took them out.

Ceezie March 30, 2009

Simple and delicious.We loved these skins.They were the perfect vehicle for scooping up dips,although I bet they would be great loaded too! A great recipe,with such versatility.Thanks Sharon. Made for Newest ZaarTag.

Noo February 15, 2009