Fried Potato Skins with Pecorino and Thyme

A crispy and delicious option to potato chips, perfect as a starter or aperitif, not to point out how good it is as an anti-waste dish.

Doses depend upon the quantity of potatoes you have actually peeled, Cooking time approx. 10 minutes

. Potato skins, a lot . Pecorino Romano grated, 2 tablespoon . Dried Thyme, to taste . 3-4 tablespoons of durum wheat semolina flour . Peanut Oil, about 5 tablespoons .

Salt, a pinch .

Technique

Wash the potato skins and dry them completely.

Cover them in durum semolina’s flour.

Heat the oil in a fry pan, as quickly as it bubbles, include the potato skins and fry them up until golden brown.

Eliminate the potato skins from the fry pan, position them on a plate lined with absorbent kitchen area paper, instantly include the grated pecorino cheese so that it sticks well to the potato skins, spray with dried thyme, a pinch of salt and serve hot.

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