Fried Potato Skins with Pecorino and Thyme

A crispy and delicious option to potato chips, perfect as a starter or aperitif, not to discuss 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.

Get rid of the potato skins from the fry pan, put them on a plate lined with absorbent kitchen area paper, right away 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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