I usually don't skin potatoes, but I was using them to make a curry in my crock pot, and so I had to. Since I don't have a peeler, I skin potatoes (or apples) with a knife. This makes the peels thicker - perfect for making potato skin fries!Potato Skin Fries:
Set oven to 450 degrees.
Skin 6 potatoes with a knife.
Wash well in a bowl of water and strain.
Lay on a towel to dry.
Add to bowl with a with a few tablespoons of melted ghee or coconut oil, a splash of balsamic, and a sprinkle of garlic powder.
Spread evenly on sheet and bake for 15 to 20 minutes.
Top with celtic salt, and Old Bay Seasoning if you like.
3 comments:
Yum. Those look good. We make potato fries in the oven too... I don't use ketchup since I can't have tomatoes. We just eat them with sprinkled with Himalayan salt.
I will never forget the Mediterranean restaurant that Matt and I ate at once in Las Vegas. When we were in college, we went to a conference/convention that was being hosted there. On our way out of town, we spotted a Mediterranean restaurant, and being a huge lovers of greek salad [no feta] and the like, we stopped in. They had potato fries with a dip. And they were so good.. the potato fries were coated in something spicy and delicious. Well, for some reason, your post reminded me of that.
What is Old Bay Seasoning? Never heard of it.
I just found your blog and want you to know how absolutely refreshing it is. I am gluten intolerant and also soy, most dairy, sugar, corn, most dressings/sauces, potato, tomato, etc (!) intolerant. Even looking at most gluten-free blogs makes me think of all the things I can't have. Almost all of your recipes pass all of my allergy tests and I cannot wait to try them. Not to mention you use coconut oil and coconut flour and your name is the spunky coconut! I've recently become obsessed with coconut oil because it's SO delicious and beneficial. Thank you for sharing your incredibly organic and beautiful-seeming life, recipes and allergies. I really appreciate it.
Julia
Julia,
I am incredibly flattered! Thank you so very much! I hope you stay in touch :-)
Heather,
I love Mediterranean food too. Maybe the spice was Old Bay. It's more of an east coast seasoning to my knowledge, made in Maryland, used on veggies and seafood, especially crabs.
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